Instructions

Ingredients are subject to availability at local stores. Unavailable items may be substituted with similar items. Please review your shopping cart to ensure you have all ingredients before cooking.

1. Preheat the oven.
   Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin with oil or cooking spray to prevent sticking.
2. Prepare the vegetables.
   If using fresh vegetables, dice them into small pieces so they cook evenly. If using spinach, roughly chop it. Set all add-ins aside.
3. Whisk the eggs.
   In a large bowl, crack the eggs. Add the milk, salt, black pepper, and garlic powder (if using). Whisk well until the mixture looks smooth and slightly frothy.
4. Add fillings.
   Stir the diced vegetables, shredded cheese, and any cooked protein into the egg mixture. Mix gently so everything is evenly distributed.
5. Fill the muffin tin.
   Carefully pour the egg mixture into each muffin cup, filling each about ¾ full. The eggs will puff slightly as they bake.
6. Bake.
   Place the muffin tin in the oven and bake for 18–22 minutes, or until the egg muffins are set in the center and lightly golden on top. A toothpick inserted in the middle should come out clean.
7. Cool slightly.
   Remove the pan from the oven and let the muffins cool in the tin for 5 minutes. Then gently run a knife around the edges and lift them out.
8. Serve or store.
   Enjoy warm, or let them cool completely before storing.

Freezer & Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Place cooled muffins in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheat: Microwave from refrigerated for 30–45 seconds, or from frozen for 60–90 seconds.

These omelette muffins are the ultimate budget-friendly, no-stress breakfast. They’re fluffy, filling, and endlessly customizable with whatever vegetables or leftovers you already have. Baking them in a muffin tin makes portioning easy and cleanup simple.

Perfect for busy mornings, meal prep weeks, or stocking your freezer with something nourishing and reliable — no cooking required when you’re half awake.

Grocery List + Prices

(Based on national averages — adjust for ALDI, Walmart, or local stores)

• Eggs (8 large) — $2.50
• Milk — $0.30 (portion cost)
• Shredded cheese — $1.50 (portion)
• Vegetables (onion, pepper, spinach) — $1.20
• Optional protein — $1.00

Estimated Total: $6.50
Per Serving (8 muffins): $0.81 per muffin