Muffin Case Omelettes

These oven-baked mini omelettes are the perfect portable cooked breakfast - perfect for busy mornings.


  1. 1 Heat the oven to 190°C/170°C fan/Gas 5. Mix the ham, tomatoes, onions and feta and season. Brush a 12-hole muffin tray with oil.

  2. 2 Whisk the eggs with 120ml cold water. Add the ham mixture to the muffin holes, pour egg over each muffin and bake for 20 minutes. Remove from the tin and allow to cool.


  • 100g wafer-thin ham, shredded
  • 150g cherry tomatoes, quartered
  • 6 salad onions, trimmed and thinly sliced
  • 100g feta cheese, crumbled
  • 2 tsp sunflower oil
  • 6 eggs, beaten

Makes 12 omelettes

Total time required 35 mins

  • Preparation time: 15 mins
  • Cooking time: 20 mins
  • Other time: Per Portion kcal 79 Fat (g) 5.3 Saturates (g) 2.0 Carbohydrate (g) 0.7 Sugars (g) 0.7 Fibre (g) 0.3 Protein (g) 7.1 Salt (g) 0.50