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5 from 2 votes

Muffin Tin Western Omelets

Muffin Tin Western Omelets are easy to make and perfect for breakfast or brunch.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
Calories: 250kcal


  • 12 Wonton wrappers
  • 6 Eggs beaten
  • ¼ c Heavy whipping cream
  • 1 c bell pepper Chopped
  • ½ c onion Chopped
  • 1 c ham pieces Cubed
  • 1 c cheddar cheese Shredded
  • Salt and pepper to taste
  • Fresh herbs for garnish optional


  • Preheat the oven to 400 degrees.
  • Press a wonton wrapper into the bottom of each section of a greased muffin pan.
  • In a mixing bowl, combine the onion, bell pepper and ham cubes. Stir to combine.
  • Place a large spoonful of the filling mixture into each of the cups in the muffin pan.
  • Beat together 6 eggs, and mix in ¼ cup of heavy whipping cream. Add salt and pepper to taste.
  • Pour some of the egg mixture into each of the cups. If you overfill over the top of the wonton wrapper, it is not that big of a deal because the egg will harden and form the shape of the muffin tin cup as it cooks.
  • Bake for 12-15 minutes until cooked through.
  • Sprinkle some shredded cheddar cheese onto the top of each of the omelette cups. Garnish with fresh herbs if desired, and serve immediately.


This recipe makes 12 omelets.


Calories: 250kcal | Carbohydrates: 13g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 209mg | Sodium: 518mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1350IU | Vitamin C: 33mg | Calcium: 179mg | Iron: 2mg