On the Go Omelet Breakfast Bites are perfect for when life gets busy! Between getting our kids to school on time to grocery shopping to putting dinner on the table, it feels like the day just flies by. Wouldn’t you love a few short-cuts to help make your day a little easier?
This breakfast offers your family a healthy option as you walk out the door. And these can be made ahead of time so you have enough for the entire week.
What I love about this recipe is you can make it whatever you want it to be. Just like a regular omelet, you add the filling to what you like. I like ham, green peppers and onion in mine, so that is what I made for this recipe.
On the Go Omelet Breakfast Bites
Here’s what you need for Omelet Breakfast Bites:
- 4 eggs
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Olive Oil
- 1/4 cup Milk
- Salt & Pepper
- Shredded Cheese, 8 ounces Mexican Four Cheese variety
- 5 slices Deli Ham, chopped
- 1 Green Bell Pepper, chopped
- 1/2 medium white Onion, chopped
- 1 tablespoon Olive Oil
The first thing you have to do is cut up all of your meat and veggies. I used deli ham, green bell peppers and a white onion. You can also use sausage, mushrooms, tomatoes or whatever you enjoy in your omelet.
Heat up a tablespoon of olive oil and cook the ham, green bell pepper and onion for about 7-8 minutes. You will know its done when the onion becomes translucent.
In a mixing bowl, combine your 4 eggs, baking powder, olive oil and milk. Add a pinch of salt and pepper. This mixture makes 8 Breakfast Bites.
In your muffin pan, add the cooked ham mixture to the bottom of 8 tins. Make sure you spray the muffin tins first with cooking spray so it doesn’t stick.
I had enough of the ham mixture leftover to make two batches.
Add the shredded cheese to the ham mixture. You want to fill up the muffin tin with the cheese but keep it level with the tin — don’t overfill.
Finally you will pour the egg mixture into the tin. Again fill to the top but don’t overfill. You will have enough for 8 tins so make sure you pour the same amount in each one.
Put in the oven at 375 degrees for about 20 minutes. You can do the toothpick test to makes sure the eggs are cooked. If your toothpick comes out clean, it’s ready.
It’s important to let these cool for at least 5 minutes. When you are ready to take out, use a butter knife to go around the edges to loosen it from the sides of the muffin tin.
These make great On the Go Omelet Breakfast Bites for your family. It also works as a great after-school snack. And you can refrigerate these and heat them up the next morning.
Make enough for an entire week and your mornings just got easier. Enjoy!