5 from 5 votes
Check out these heavenly delicious Muffin Tin Omelets. They are packed with prosciutto, feta, spinach, and mushrooms. A perfect make-ahead breakfast! | yummyaddiction.com
Muffin Tin Omelets
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These Muffin Tin Omelets make a great make-ahead breakfast. Just throw them in a fridge and reheat when needed. Easy peasy!
Servings: 12 muffins
Author: Yummy Addiction
  • 10 eggs
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/2 cup diced tomatoes
  • 4 oz. (100g) prosciutto , chopped
  • 1/2 loose cup spinach , roughly chopped
  • 2/3 cup feta cheese , crumbled
  • 1 cup mushrooms , sliced
  • 3 tablespoons onion , diced
  1. Preheat the oven to 350°F (175°C). Grease a muffin pan. Set aside.
  2. In a large bowl, whisk the eggs and black pepper. Stir in the Parmesan cheese and set aside.
  3. In another large bowl, add the tomatoes, prosciutto, spinach, feta, mushrooms, and onion, and mix well. Spread the mixture evenly between the 12 muffin cups.
  4. Pour the egg and cheese mixture over the top so that each cup is almost full.
  5. Bake for about 20 minutes, until set. Let cool for a couple of minutes before freeing any stuck edges with a butter knife. Enjoy!