Portable Western Omelettes


Almost every week I try out a new recipe (or a few) I find online, in a magazine, or a cookbook. I then either decide if I want to put it in my recipe box or not (thus for the blogs title). I would like to start my first post with these muffin tin breakfasts! This isn’t the first time I have made something like these. A while back I fell in love with a breakfast I tried at a friends. His mom told me to line a muffin tin with some turkey bacon, fill the bottoms with some chopped onion and peppers, crack an egg on top of that, and then to sprinkle some salt and pepper on them. You cook them for about 20-30 min in the oven at about 350-400 degrees. I have been making them ever since. I figured this recipe would therefore be a hit too!


They taste great! I was a little hesitant about the spinach as I normally don’t like spinach in my omelettes but I did in these!

They reheat nicely. Sometimes I find pre made meals with eggs to be too moist when reheated but these kept their freshly made composition.

You can get 6 meals out of it for one person if your have 2 per meal aka a work week worth of pre made breakfast


It can be a little difficult to get the ham into the muffin holes without them tearing or folding too much. Tearing causes the egg to spill out and folding too much can make it difficult to get enough mixture into each hole.

The verdict:

Recipe Box It!


I left out the olives (don’t like them)

I used green pepper instead of red (just because I had some left over in the fridge already)



Recipe and photo from:




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