Muffin-Tin Omelets with Feta & Peppers

Delight in these Greek-inspired mini omelets, perfect for a quick, on-the-go breakfast. Prepare the batter ahead of time for an effortless morning bake. These delicious omelet muffins can be stored in the fridge or freezer, offering a convenient meal option anytime.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 226 kcal


  • Cooking spray
  • 2 tablespoons extra-virgin olive oil
  • ¾ cup diced onion
  • ¼ teaspoon salt divided
  • 1 medium red bell pepper diced
  • 1 tablespoon finely chopped fresh oregano
  • 8 large eggs
  • ¾ cup crumbled feta cheese
  • ½ cup low-fat milk
  • ½ teaspoon ground pepper
  • 2 cups chopped fresh spinach
  • ¼ cup sliced Kalamata olives


  • Preheat the oven to 325°F. Generously coat a 12-cup muffin tin with cooking spray.
  • In a large skillet, heat oil over medium heat. Add onion and 1/8 teaspoon salt. Cook for about 3 minutes, stirring, until the onion begins to soften. Add bell pepper and oregano, cooking for another 4-5 minutes until the vegetables are tender and slightly browned. Let the mixture cool for 5 minutes.
  • In a large bowl, whisk together eggs, feta, milk, pepper, and the remaining 1/8 teaspoon salt. Stir in spinach, olives, and the cooled vegetable mixture. Evenly divide the mixture among the muffin cups.
  • Bake the omelets until firm to the touch, about 25 minutes. Allow them to stand for 5 minutes before removing from the tin.


Make-Ahead Tips

  • You can prepare the egg mixture through Step 3 and refrigerate it overnight. Let it stand at room temperature for 10 minutes before baking.
  • Cooked omelets can be individually wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw if frozen, remove plastic wrap, wrap in a paper towel, and microwave on High for 20-30 seconds.

Nutrition Facts (Per Serving)

  • Calories: 226
  • Fat: 17g
  • Carbohydrates: 7g
  • Protein: 13g

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