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Fluffy Loaded Omelet Muffins

These omelet muffins are perfect for making ahead as a grab and go breakfast option. They can be stored in the fridge or freezer then warmed up throughout the week making them a perfect meal prep option. With the freedom to mix and match veggies and cheeses, a little California Olive Ranch 100% CA Olive Oil whisked in to fluff up the eggs, and cooked meats, these egg muffins are equal parts hearty and healthy.


  • 12 eggs
  • Half a sweet or purple onion
  • 1 bell pepper
  • Handful of cherry tomatoes
  • 3 tablespoons chopped, fresh parsley
  • Handful chopped, fresh chives
  • 1/2 cup of cheese of your choice, like cheddar, feta, swiss or goat
  • 1/2 cup cooked bacon bits
  • 3 tablespoons sliced mushrooms
  • 1 tablespoon California Olive Ranch 100% CA Olive Oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Other topping ideas- spinach, cooked sausage, broccoli, garlic


  1. Preheat oven to 350F
  2. Crack all 12 eggs into a medium mixing bowl and scramble
  3. Add in finely chopped onion, California Olive Ranch 100% CA Olive Oil,
  4. salt and pepper. Mix well
  5. Evenly pour egg mixture into lined or greased non-stick muffin pan
  6. Add in your topping combos of choice. Some ideas- Bacon, cheddar and chives. Tomato, parsley and feta. Mushroom, bell pepper and gruyere. Smoked salmon, goat cheese.
  7. Bake in oven for about 20 minutes, until cooked through
  8. Serve with hot sauce or fresh herbs!

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