Mini Western Omelet Muffins

First I made Mini Egg Muffins. Then Mini Spinach Egg Muffins. Now I present Mini Western Omelet Muffins! :)

Western omelets have always been my favorite. The combination of onion, peppers and ham with egg dipped in ketchup is a little taste of breakfast heaven for this breakfast lover.

The little guy had NO interest in them at all. :( I can’t get him to eat eggs anymore even though they were such a staple for us for so long. I’m sure it’s just a phase so I’m going to keep offering. :)Mini Western Omelet Muffins

  • About 2 oz thinly sliced deli ham
  • 2 thick sliced of sweet onion diced
  • About 1/4 of a large green pepper diced
  • 1 egg
  • 2 egg whites
  • Kosher Salt & Pepper
  • non-stick cooking spray

preheat the oven to 375 degrees.

Spray in a 12 cup mini muffin pan with non-stick cooking spray. Depending on the size of your ham slices cut them in half, form a small cone and place in the mini muffin pan like this. . .

Mini Western Omelet Muffins - ham step 1

Mini Western Omelet Muffins - ham step 2

Heat a non-stick skillet over medium heat. Cook the onion until just starts to brown. Add the peppers, sprinkle with salt and pepper. Cook for another minute before shutting off the heat.

Whisk the egg and egg white together with a bit of salt and pepper. Stir in the cooked onion and peppers.

Using a tablespoon scoop the egg mixture into the ham cups.

Bake for about 15 minutes until the egg is firm.


Mini Western Omelet Muffins - beforeMini Western Omelet Muffins - after

I ate the whole batch, but you could totally share and pair with a slice of whole wheat toast or something. Just a thought. :)

Approx Nutritional Information per serving
Servings Amt per Serving
1 Entire Recipe
Calories Fat Fiber WWPs
205 8g 1g old: 5 new: 5
Sugar Sat Fat Carbs Protein
3g 3g 6g 26g
Posted in: 5 WWP, 5 WWPP, Breakfast Ideas, Food Photos
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25 Comments and 0 Replies

  1. roni

    I know right?!? I thought I’d only get 8 and then I had all this leftover egg so I kept making them! I can’t believe I filled the pan with only 1 egg and 2 egg whites! It was filling too!

  2. Krista S.

    I ate eggs as a child until around age 7 then declared them “yucky” and wouldn’t touch them again until last year at age 36. Hopefully Ryan’s “phase” doesn’t last that long! Haha. Your breakfast looks great. I was eating mine (1 egg, 2 whites, scrambled and an English muffin with Laughing Cow Lite) while reading your post.

  3. Patty

    I notice you used a silicone pan. I haven’t tried them yet because I’m concerned over safety. I know you are into health, have you checked into them? Are they worth investing in? The eggs look great I may try for new year’s morning!

  4. roni

    Patty – I read a few things here and there but I didn’t investigate any deeper. I know some are concerned about silicone and high heat. I’m not going to replace all my bakeware with silicone, I don’t think it’s worth it. The mini pan is the only piece I have so I tend not to sorry about it much.

  5. Andrea

    I made these this morning for breakfast except I used Egg Beaters Southwest style. This simple swap made this recipe even faster and easier. Anyway,I just wanted to thank you for sharing your recipe! I thought they were soooo delicious!!


  6. Tricia

    I just made these for dinner and my kids LOVED them and so did I! I doubled the recipe and made 24 and made some whole wheat toast and it was a meal for everyone! Thanks for a great idea!

  7. Chrissy

    I made these for dinner and they were so good I just had to have them again for breakfast. : ) I even sprinkled a tiny bit of parmesan cheese on these. Thanks for the great recipe!!!!

  8. Janette

    I made a couple of batches last night for future breakfasts because I had some leftover bell pepper and onion – I also threw on some leftover cheddar cheese as well. I had some for breakfast today…delicious and very filling! I have to keep my carbohydrate counts on the low side because I have gestational diabetes, and I was getting a little tired of hard boiled eggs for breakfast…this is a nice alternative. Thanks for the recipe!

  9. Alex

    I just made these and LOVE them! I didn’t have the mini muffin tin, so I used normal size and it worked great (I didn’t cut up the ham). I loved your egg muffins before but couldn’t get them to come out of the pan in their entirety; ham cups are the perfect solution. Thanks, Roni!

  10. Laura

    These were so delicious and very filling. I added a little shredded cheese right after I took them out of the oven. And I dipped them in a little salsa. I would definitely recommend these and will be making them again.

  11. Connie

    Made these for lunch today. I have to say YUMMMMMMM! I didn’t have green pepper so I used some mushrooms I had and they were just as tasty. I love bite sized poppable food.

  12. liz

    oh my gosh! i just saw this post and those are the cutest little quiche cups i have ever seen! and what a great idea, using the ham as the cup. i would never have thought of that. i love a kitchen innovation!

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