These cheese, ham, and mushroom omelette muffins are perfect for breakfast on the go, meal prep, or a healthy snack. Packed with protein and flavour, they’re ready in 30 minutes!
We love omelettes, especially at the weekend, but these cheese, ham, and mushroom omelette muffins can be made ahead and frozen. Just pop them straight from the freezer into the microwave for 2 minutes. They're lifesavers for busy weekday mornings, are quick to make, easy to customise, and perfect for breakfast on the go!
Tips
- Freezable – wrap the omelette muffins individually in cling film and freeze for up to 2 months. Microwave from frozen in 2 minutes.
- Baking tip – it's important either to grease the muffin tin with oil or use silicone liners to prevent sticking.
- Vegetarian option – replace the ham with sautéed spinach, peppers, or sun-dried tomatoes.
- Dairy-free option – use plant-based cheese or omit cheese entirely.
- Herbs and spices – add fresh parsley, chives or thyme for a herby flavour. Try adding a pinch of smoked paprika or chilli flakes for a spicy kick.
- Cheese options – use cheddar, feta or gruyere for different flavour profiles.
- This cheese, ham and mushroom omelette muffins recipe is easily adapted if want to make less or more.
Frequently Asked Questions
Yes - these muffins are perfect for meal prep. Keep them in an airtight container in the fridge for up to 4 days and reheat in the microwave for 20 to 30 seconds.
Yes - replace the eggs with an equal amount of egg whites or a liquid egg substitute for a lighter option.
Grease the muffin tin generously with oil or butter or use silicone muffin liners for easy removal.
Pair them with a fresh salad, avocado slices, or toast for a complete meal.
Definitely – diced peppers, spinach, onions, or grated carrots work well and add extra nutrients.
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HOW TO MAKE THESE CHEESE, HAM AND MUSHROOM OMELETTE MUFFINS
Ingredients
- 1 tsp rapeseed oil (see Tips)
- 100g ham, chopped into small pieces
- 100g chestnut mushrooms, chopped into small pieces
- 8 large free range eggs, beaten in a jug
- freshly ground black pepper
- 85g extra mature cheddar cheese, grated (see Tips)
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Brush the 12 holes of a non-stick muffin tin with the oil (or use silicone liners) and fill with the chopped ham and mushrooms.
- Season the jug of beaten eggs with freshly ground black pepper. Divide the mixture between the muffin tins and sprinkle the grated cheddar over the top.
- Bake the omelettes for 15 to 20 minutes, or until golden brown, risen and set in the middle. Leave to cool for 2 minutes then remove from the tin and leave to cool fully on a wire rack.
Serving Suggestions
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Cheese, Ham and Mushroom Omelette Muffins
Equipment
Ingredients
- 1 tsp rapeseed oil see Notes
- 100 g (3.5 oz) ham chopped into small pieces
- 100 g (3.5 oz) chestnut mushrooms chopped into small pieces
- 8 large free range eggs beaten in a jug
- freshly ground black pepper
- 85 g (3 oz) extra mature cheddar cheese grated (see Notes)
Instructions
- Preheat the oven to 200C/180C fan/gas 6. Brush the 12 holes of a non-stick muffin tin with the oil (or use silicone liners) and fill with the chopped ham and mushrooms.
- Season the jug of beaten eggs with freshly ground black pepper. Divide the mixture between the muffin tins and sprinkle the grated cheddar over the top.
- Bake the omelettes for 15 to 20 minutes, or until golden brown, risen and set in the middle. Leave to cool for 2 minutes then remove from the tin and leave to cool fully on a wire rack.
Notes
- Freezable – wrap the omelette muffins individually in cling film and freeze for up to 2 months. Microwave from frozen in 2 minutes.
- Baking tip – it's important either to grease the muffin tin with oil or use silicone liners to prevent sticking.
- Vegetarian option – replace the ham with sautéed spinach, peppers, or sun-dried tomatoes.
- Dairy-free option – use plant-based cheese or omit cheese entirely.
- Herbs and spices – add fresh parsley, chives or thyme for a herby flavour. Try adding a pinch of smoked paprika or chilli flakes for a spicy kick.
- Cheese options – use cheddar, feta or gruyere for different flavour profiles.
- This cheese, ham and mushroom omelette muffins recipe is easily adapted if want to make less or more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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