Freezer-Friendly Western Omelet Egg Muffins

A close up of egg muffins in muffin cases

4.75 from 4 votes

Freezer-Friendly Western Omelet Egg Muffins

These freezer-friendly egg omelet muffins are easy and delicious -- the perfect breakfast or snack on the go. Follow this recipe to make Western (or Denver) omelet bites, or sub in your favorite vegetables.

Course Breakfast

Cuisine American

Keyword egg bites, egg muffins, healthy muffins, omelet bites, omelet muffins

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 113kcal

Author The Seasoned Mom

Ingredients

12 large eggs
¾ cup whole milk
½ teaspoon seasoned salt
6 ounces about 1 cup diced cooked ham
1 ½ cups shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper

Instructions

Preheat oven to 375°F/190°C.
Spray 18 muffin cups with cooking spray or line with silicone liners. Set aside.
In a large bowl, whisk together eggs, milk, and seasoned salt.
12 large eggs, ¾ cup whole milk, ½ teaspoon seasoned salt
Stir in the ham, 1 cup of the cheese, the onion, and the bell peppers.
6 ounces about 1 cup diced cooked ham, 1 ½ cups shredded cheddar cheese, ½ cup finely chopped onion, ½ cup finely chopped green bell pepper, ½ cup finely chopped red bell pepper
Use an ice cream scoop or a ¼-cup measure to scoop the egg mixture into the prepared muffin cups.
Sprinkle remaining cheese on top.
Bake for 20-25 minutes, or until egg is cooked through and cheese is golden brown on top.
Allow muffins to cool in the pan for about 5-10 minutes before removing from the muffin tin.

Notes

How to Store Freezer-Friendly Omelet Muffins:

Once the muffins are completely cool, you can store them in an airtight container in the refrigerator for several days; or you can wrap each muffin individually in plastic wrap and foil and freeze. To reheat, simply microwave for about 30 seconds or reheat in a toaster oven.

Nutrition