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Check out these heavenly delicious Muffin Tin Omelets. They are packed with prosciutto, feta, spinach, and mushrooms. A perfect make-ahead breakfast! | yummyaddiction.com
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5 from 5 votes

Muffin Tin Omelets

These Muffin Tin Omelets make a great make-ahead breakfast. Just throw them in a fridge and reheat when needed. Easy peasy!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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


  • Preheat the oven to 350°F (175°C). Grease a muffin pan. Set aside.
  • In a large bowl, whisk the eggs and black pepper. Stir in the Parmesan cheese and set aside.
  • 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.
  • Pour the egg and cheese mixture over the top so that each cup is almost full.
  • Bake for about 20 minutes, until set. Let cool for a couple of minutes before freeing any stuck edges with a butter knife. Enjoy!