Introduction

Mini breakfast omelets are a fun and convenient way to enjoy a classic morning meal. These bite-sized treats are perfect for busy mornings or brunch gatherings, combining eggs, cheese, and your favorite fillings in a portable form.

A close-up view of six golden yellow egg muffins baking inside a black metal muffin tray placed on an oven rack. Each muffin is puffy and dome-shaped, filled with small chunks of red and green vegetables visible through the smooth, shiny egg surface. The background shows the inner part of the oven with warm light reflecting on the metal walls. The whole scene sits against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

36 tater tots (for a standard muffin pan)
10 large eggs
1/4 cup milk
Shredded cheese (amount to preference)
Seasoning to taste
Meat and veggies of choice (suggested: breakfast sausage and diced bell pepper)

Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a standard muffin pan to prevent sticking.
Step 2: Press one tater tot into the bottom of each muffin cup, forming a base for your mini omelets.
Step 3: In a bowl, whisk together eggs, milk, and seasoning until well combined.
Step 4: Add your cooked meat and diced veggies evenly into each muffin cup over the tater tot base.
Step 5: Pour the egg mixture over the fillings, filling each muffin cup almost to the top.
Step 6: Sprinkle shredded cheese on top of each cup.
Step 7: Bake in the preheated oven for about 20-25 minutes, or until the eggs are set and lightly golden on top.
Step 8: Remove from the oven and let cool slightly before carefully removing the mini omelets from the pan.

Tips & Variations

For a vegetarian option, substitute meat with mushrooms, spinach, or tomatoes.
Use a non-stick spray or line the muffin pan with silicone liners for easier removal.
Add fresh herbs like chives or parsley for extra flavor.
To keep the eggs fluffy, avoid overmixing the egg mixture.

Storage

Store leftover mini omelets in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 30-60 seconds or warm in a preheated oven at 350°F (175°C) until heated through.

How to Serve

A close-up view of six egg muffins baking in a black metal muffin tray inside an oven, each muffin puffed up with a shiny yellow top layer that looks soft and cooked, with small bits of red and green vegetables visible throughout their smooth, rounded surface; the oven’s metal racks and dark interior form the background, contrasting with the bright muffins that fill each round cup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze mini breakfast omelets?

Yes, you can freeze them. Wrap each omelet individually or place them in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.

What if I don’t have tater tots?

If you don’t have tater tots, you can substitute with hash browns or skip the potato base entirely and bake the eggs and fillings directly in a greased muffin pan.

Mini Breakfast Omelets Recipe

Print Recipe

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5 from 110 reviews

Mini Breakfast Omelets are a fun and convenient twist on traditional omelets, perfect for breakfast or brunch. These individual-sized omelets are baked in a muffin pan with crispy tater tots forming a golden crust base, filled with eggs, cheese, and your choice of meats and vegetables. Easy to customize and make ahead, they are great for family meals or meal prepping.

Author: Tara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 mini omelets 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Base

36 tater tots (for a standard muffin pan)

Egg Mixture

10 large eggs
1/4 cup milk
Shredded cheese, about 1 to 1 1/2 cups (cheddar or your choice)
Seasoning to taste (salt, pepper, garlic powder, etc.)

Fillings

Meat of choice (e.g., cooked breakfast sausage, crumbled, about 1/2 cup)
Vegetables of choice (e.g., diced bell pepper, about 1/2 cup)

Instructions

Prepare the muffin pan: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin pan to prevent sticking. Arrange the tater tots evenly in the bottom of each muffin cup to form a crispy base.
Make the egg mixture: In a large bowl, whisk together the eggs and milk until fully combined. Add salt, pepper, and any other seasonings to taste. Stir in the shredded cheese.
Add fillings: Spoon in your chosen cooked meat and diced vegetables into each muffin cup on top of the tater tot base. Be careful not to overfill.
Pour egg mixture: Carefully pour the egg and cheese mixture over the fillings in each muffin cup, filling them almost to the top but leaving a little space to allow the mixture to expand while baking.
Bake the mini omelets: Place the muffin pan in the preheated oven and bake for about 20-25 minutes, or until the eggs are fully set and the tops are slightly golden. You can test doneness by inserting a toothpick into the center; it should come out clean.
Cool and serve: Remove the muffin pan from the oven and let the mini omelets cool for a few minutes before carefully removing them from the pan. Serve warm as a delicious and portable breakfast treat.

Notes

You can customize the fillings with any favorite breakfast meats or vegetables such as bacon, ham, spinach, mushrooms, or onions.
Use shredded cheese varieties like cheddar, mozzarella, or pepper jack for different flavors.
For a vegetarian version, omit meat and add extra vegetables.
If you prefer a crispier tater tot crust, bake the tater tots for 5-7 minutes before adding the egg mixture.
These mini omelets can be refrigerated in an airtight container for up to 3 days and reheated gently in a microwave or oven.

Keywords: mini omelets, breakfast muffins, tater tot omelets, breakfast recipe, easy omelets, baked eggs