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Ari's Muffin Tin Omelets

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"These muffin tin omelets are my favorite breakfast--gluten free, low in calories, and very filling! I use them as breakfast in the morning on the go or with coffee. It's fast and a complete breakfast if you have to run out the door. This meal helps get a great start to your day!"
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45 m servings 136
Original recipe yields 24 servings (24 egg muffins)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Spray two 12-cup muffin tins with cooking spray.
  2. Combine olives, mushrooms, spinach, and onions in a mixing bowl. Add turmeric, paprika, and ginger. Add eggs and mix until combined. Fold in Cheddar cheese and bacon bits. Pour mixture into the muffin tins.
  3. Bake in the preheated oven until eggs are set and cheese is lightly crisp, 22 to 26 minutes. Let cool.


  • Cook's Notes:
  • Use any cheese you like.
  • You can store these in a zip-top bag once completely cooled or in a container so they don't warp. Place in the fridge. Reheat in the microwave for 20-ish seconds.

Nutrition Facts

Per Serving: 136 calories; 9.8 2.8 9.9 156 312 Full nutrition

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