super easy breakfast ideas

Whether you’re in need of a delicious breakfast recipe on the go, or you’re looking for an easy-to-transport dish for a brunch at a friend’s house, these omelets to go will save your life! Bake them in a muffin tin for the perfect sized omelet. You can keep them in the tin and then reheat them in the oven at the party, right before serving. We’ve filled these with Ham, Potato and Cheese, but feel free to add in whatever you have on hand!

how to make mini omelets

Sauté whatever veggies and breakfast meats you want to use! 

breakfast omelets on the go

Grease two muffin or cupcake tins with cooking spray. This will prevent the omelets from sticking to the pan. Then divide the filling evenly among each cavity. 

potato and ham filing in muffin tin

Whisk the eggs and milk in a separate bowl. 

egg whisked in bowl

Transfer the eggs to a measuring cup with a spout, for easier pouring, and pour the eggs over the filling, going up to the top. 

Party appetizer recipes

Sprinkle the top with cheese, and bake in a preheated 375 degree F oven for about 25 to 30 minutes or until the omelets have puffed up and turned golden brown around the edges. 

easy omelet recipe

You can eat them out of the oven, or wrap them up and take them to a party or gathering! You can also allow them to cool down to room temperature and then store them in the fridge and keep them in there for the week. Just reheat in the morning before work or school and you’ve got omelets to go! 

easy breakfast recipes

Like I said earlier, the cool thing about this trick is that you can fill them with a thousand different ingredients. Don’t like ham? Want to keep things vegetarian? Sauté your favorite veggies and fill the omelets with that instead! It’s a great way to use up things you have in the fridge at the end of the week! 

omelets to go

Ham, Potato and Cheese Omelets To-Go
Yields 24
Ham, Potato and Cheese Omelets To-Go are made in a muffin tin to make them easier to eat on the go or to take to parties! They're easy and delicious!
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
  1. 1 tablespoon olive oil
  2. 1 cup ham, diced
  3. 2 cups frozen hash browns, thawed
  4. 1 red bell pepper, diced
  5. 1 orange bell pepper, diced
  6. 2 cups baby spinach leaves, chopped
  7. 1 teaspoon salt
  8. 1 teaspoon black pepper
  9. 12 large eggs
  10. 1/2 cup milk
  11. 1 cup cheddar cheese, shredded
  1. Preheat oven to 375 degrees F. Grease two 12 cup muffin pans and set aside.
  2. Heat a large skillet over medium-high heat. Add in the olive oil and allow to heat through. Throw in the ham and sauté for a few minutes until browned. Stir in the potatoes, bell peppers, and spinach. Cook for about 5 minutes to soften. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Lower the heat to medium and continue to cook for another 5 minutes.
  3. Divide the filling evenly among the muffin tins. In a large bowl, whisk together the eggs, milk and remaining salt and pepper until fluffy and fully whisked. Pour the egg mixture over the filling, filling each cavity to the top.
  4. Sprinkle with cheese and bake for about 25 to 30 minutes. Remove from oven and allow to cool slightly. Serve warm or keep refrigerated until ready to eat. Rewarm in the oven. Enjoy!
Rachel Hollis