Omelette Muffins with Cooked Ham

Omelette muffins with cooked ham are a quick, protein-packed recipe that’s perfect for breakfast, brunch, meal prep, or even a picnic snack. These colorful mini omelets are baked in a muffin pan, making them portable, portion-controlled, and endlessly customizable. You’ll love how easy they are to make—and how fast they disappear!

Why Everyone Will Love This Recipe

• Great for on-the-go breakfasts or healthy lunchboxes.
• Full of protein and veggies—a well-rounded mini meal.
• Easy to customize with whatever’s in your fridge.
• Kid-friendly, freezer-friendly, and meal-prep approved.
• Naturally gluten-free and perfect for a crowd.

What Are Omelette Muffins?

Omelette muffins are individual-sized egg cups baked in a muffin tin, packed with savory ingredients like ham, vegetables, and cheese. Think of them as a cross between a classic omelet and a frittata—no flipping required! These muffins puff up beautifully in the oven and are just as delicious warm or at room temperature, making them an ideal make-ahead dish.

Pro Tips for the Best Egg Muffins

• Cook vegetables beforehand to remove moisture and enhance flavor.
• Use a non-stick muffin tin or line with silicone cups to avoid sticking.
• Don’t overbake—pull them out as soon as the tops are set and lightly golden.
• Mix in spinach, mushrooms, or even leftover roasted veggies for variety.
• Add a sprinkle of shredded mozzarella or cheddar on top for cheesy goodness.

Frequently Asked Questions

Can I Make These Egg Muffins Ahead of Time?

Yes! Store them in the fridge and enjoy throughout the week. Reheat in the microwave or oven.

How Long Do They Keep?

Keep refrigerated in an airtight container for up to 4 days.

Are These Muffins Low Carb?

Yes, they are naturally low in carbs and high in protein—perfect for keto or low-carb diets.

Can I Make Them Dairy-Free?

Omit the cheese and substitute the milk with a non-dairy alternative like almond or oat milk.

Can I Use Egg Whites Only?

Yes! Use about 10–12 egg whites in place of the whole eggs for a lighter version.

How to Store

After baking, let the muffins cool completely and store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 seconds, or warm in the oven at 300°F (150°C) for 5–10 minutes.

How to Freeze

To freeze, place cooled muffins on a baking sheet and freeze until solid. Then transfer them to a zip-top freezer bag or airtight container. They’ll keep well for up to 2 months. Reheat from frozen in the oven or microwave.

How to Make Omelette Muffins with Cooked Ham

Step 1

Step 1

In a skillet, heat olive oil and cook the leek and bell peppers until softened. Season with salt and pepper, then let cool.

In a skillet, heat olive oil and cook the leek and bell peppers until softened. Season with salt and pepper, then let cool.

Step 2

Step 2

In a bowl, whisk together the eggs and milk. Stir in Parmesan, cooked ham, parsley, and the cooled vegetables. Mix well and season again if needed.

In a bowl, whisk together the eggs and milk. Stir in Parmesan, cooked ham, parsley, and the cooled vegetables. Mix well and season again if needed.

Step 3

Step 3

Grease or line a muffin pan and pour in the mixture evenly.

Grease or line a muffin pan and pour in the mixture evenly.

Step 4

Step 4

Bake at 360°F (180°C) for 20 minutes, or until puffed and set in the center.

Bake at 360°F (180°C) for 20 minutes, or until puffed and set in the center.

Step 5

Step 5

Let cool slightly, then serve warm or at room temperature. Perfect for brunch or meal prep!

Let cool slightly, then serve warm or at room temperature. Perfect for brunch or meal prep!