Omelet Breakfast Bites

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This post was made possible by iConnect: Influencer Management and Buddig. I was compensated for my time, but all opinions are 100% mine.

I am so excited to share this easy egg omelet recipe with ya’ll because it is one of my families favorites! These omelet breakfast bites are ridiculously easy to make and are seriously delicious.

Like our muffin tin pancakes, these easy omelets are perfect for busy mornings and little hands. You can make them ahead of time and refrigerate for an easy grab and go breakfast. Plus, this is a recipe kids can easily help make which for my family has been a fantastic way to sneak some healthy foods into my picky eaters diet.

As a fun bonus this easy recipe fits this month’s #MakeItDelish Recipe Contest. My kids had a blast making this recipe for a chance to be featured in a special cookbook as well as the chance to win the grand prize of $10,000! Make sure to swing by and enter yourself using this month’s secret ingredient!

Ingredients Needed for Omelet Breakfast Bites

• 1/2 cup diced Budding Lunch Meats (buy here) or Old Wisconsin Sausage (buy here)
• Hash-browns
• 1/2 cup diced Peppers
• 7 eggs
• 1/4 cup Milk
• 1/4 cup Shredded Cheese
• Salt to Taste
• Pepper to Taste

Directions

1. Preheat oven to 350.
2. Grease muffin pan liberally. You could also use a silicone cupcake liner if desired.
3. Add a pinch of hash-browns to the bottom of each muffin tin.
4. Mix together your eggs, lunch meat, peppers, milk, cheese, and spices in a liquid measuring cup (or an easy pour bowl).
5. Top your hash-browns with your omelet mixture to almost the top of the muffin pan.
6. Bake for 20 minutes or until the egg is fully cooked.

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Yield: 4

Omelet Breakfast Bites

Print

Ingredients

• 1/2 cup diced Budding Lunch Meats or Old Wisconsin Sausage
• Hash-browns
• 1/2 cup diced Peppers
• 7 eggs
• 1/4 cup Milk
• 1/4 cup Shredded Cheese
• Salt to Taste
• Pepper to Taste

Instructions

1. Preheat oven to 350.
2. Grease muffin pan liberally. You could also use a silicone cupcake liner if desired.
3. Add a pinch of hash-browns to the bottom of each muffin tin.
4. Mix together your eggs, lunch meat, peppers, milk, cheese, and spices in a liquid measuring cup (or an easy pour bowl).
5. Top your hash-browns with your omelet mixture to almost the top of the muffin pan.
6. Bake for 20 minutes or until the egg is fully cooked.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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