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4.75 from 4 votes

Freezer-Friendly Western Omelet Egg Muffins

These freezer friendly egg muffins are easy, delicious and the perfect breakfast or snack on the go.
Course Breakfast
Cuisine American
Keyword healthy muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18
Calories 113kcal
Author The Seasoned Mom


  • 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


  • 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.
  • Stir in the ham, 1 cup of the cheese, the onion, and the bell peppers.
  • 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.
  • 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.


Calories: 113kcal | Carbohydrates: 1g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 281mg | Potassium: 114mg | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 10.9mg | Calcium: 97mg | Iron: 0.7mg