Mini Omlette Muffins

I love these little gems; easy to cook and you can add pretty much anything you have in the fridge.  The meat, veggies and pesto that I used can be easily substituted – smoked salmon and horseradish; spinach and mackerel; bacon (cooked) and sweetcorn…the options are endless! 
They are great for breakfast or lunch and equally good eaten hot or cold so make a perfect addition to a packed lunch or picnic.  
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine dairyfree, Eggs, Gluten Free, Low Carb, Vegetarian
Servings 6 Muffins


  • 4 Eggs
  • 12 Cherry Tomatoes Quartered
  • 1 Spring Onion Finely Chopped
  • ½ Courgette Spiralised or finely chopped
  • Seasoning


  • Preheat the oven to 180°C  
  • Break the eggs into a jug and whisk 
  • Add all of other the other ingredients and mix well 
  • Season the mixture  
  • Pour the egg into a muffin tray
  • Bake in the oven for 15 minutes or until firm and golden 
Keyword breakfast, easy, familyfood, healthy, nutritious, quick
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