Protein-packed omelette muffins, or baked mini omelette, are a perfect snack when you’re on the go! Make a batch ahead and freeze for the days when you don’t have time.

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Serving Size: 2 Mini Omelettes


  • 1 cup finley chopped tomato



  1. Preheat oven to 160’C. Coat a 12-cup muffin tin with cooking spray.
  2. Cook bacon in a large pan over medium heat until crisp, 4 to 5 minutes. Remove bacon and put on a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and spring onions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
  3. Meanwhile, whisk eggs, cheese, milk, salt and pepper in a large bowl. Stir in the bacon and broccoli mixture. Divide the egg mixture among the prepared muffin cups and add tomato.
  4. Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the muffin tin.