Omelette muffins are great for lunchbox snacks and quick, easy go-to breakfasts in the morning.
We’ve kept our omelette muffins recipe super simple adding bacon, sweetcorn, and cheddar cheese to the base egg mixture. For something a little more exciting, swap out the cheddar for strong blue cheese. You could also swap the bacon rashers for lardons or even some pancetta. This recipe makes 12 muffins in just 20 minutes.
- 6 eggs
- 4 rashers of bacon
- 198g tin sweetcorn
- 50g cheddar cheese, grated
Preheat the oven to 180°C (340°F, Fan 160°C, gas mark 4) Grill or fry the bacon rashers and once cooked, cut into small bite size pieces.
In a pouring jug, whisk all of the eggs, sweetcorn, bacon and cheese together and pour into the muffin tray moulds, making sure to leave 1cm free at the top as the mixture will rise when cooked.
Bake in the oven for 15mins or until firm and golden. Serve.
Top tips for making omelette muffins
To prevent the muffins from sticking, spray the muffin tray with low-calorie cooking spray so they will be much easier to remove.