These Greek-inspired baked mini omelets are the perfect breakfasts on the go. Mix the batter the night before, and they'll be ready to bake in the morning. Once they're baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. Double score!

Carolyn Casner
Source:, December 2019


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Liberally coat a 12-cup muffin tin with cooking spray.

  • Heat oil in a large skillet over medium heat. Add onion and 1/8 teaspoon salt; cook, stirring, until starting to soften, about 3 minutes. Add bell pepper and oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes.

  • Whisk eggs, feta, milk, pepper and the remaining 1/8 teaspoon salt in a large bowl. Stir in spinach, olives and the vegetable mixture. Divide among the prepared muffin cups.

  • Bake until firm to the touch, about 25 minutes. Let stand for 5 minutes before removing from the tin.


To make ahead: Prepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.

Nutrition Facts

226 calories; protein 12.7g 25% DV; carbohydrates 6.7g 2% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 3.7g; fat 16.7g 26% DV; saturated fat 5.8g 29% DV; cholesterol 265.7mg 89% DV; vitamin a iu 2340IU 47% DV; vitamin c 32.6mg 54% DV; folate 51.3mcg 13% DV; calcium 184.7mg 19% DV; iron 2.1mg 12% DV; magnesium 32.4mg 12% DV; potassium 211.1mg 6% DV; sodium 465.7mg 19% DV; thiamin 0.1mg 8% DV.

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Rating: 5 stars
These are so easy -- perfect for grab-and-go breakfasts. Read More