Cupcake omelettes on the go

Breakfast can be a downright hassle sometimes, unless you prepare ahead of time.

Create 12 mini omelettes using a muffin tin and, between snacks and breakfasts, you’ll be set for the week! All you have to do is pop one of these omelettes in the microwave for a little reheating. The instant satisfaction is so much better on your health conscience than a processed food or packaged treats.

Think of this as the lovechild of a quiche and omelette. This creation, made mostly of egg whites, guarantees a lot of protein. The spinach, likewise, is well-masked by the cheese and sage.

As far as ingredients go, you can pretty much substitute any cheese, leafy green and vegetable to create your own customized omelette. This time around, I chose a light and salty Brie cheese, spinach and sage combo, wrapped with prosciutto. I also decided to top my omelette with a little sharp cheddar – because who doesn’t love an extra helping of cheese?

Try loading your omelette up with green and red peppers, broccoli or mushrooms for a little more variety. Diced white chicken also adds more protein. Alternately, for a more hardy omelette try adding your favourite burger toppings like ground beef and diced tomatoes – even a dollop of sour cream after they’ve cooked! If you’re up for a more satisfying combination, you can’t go wrong with the always-classic bacon strip.

Serving: Makes 6 mini omelettes


  • 12 egg whites
  • 4 egg yolks
  • 2 cups of spinach leaves
  • 1 teaspoon of sage
  • 6 slices of prosciutto
  • 1 avocado (optional)


  1. Preheat over to 350 degrees Fahrenheit. Line muffin tin with aluminum liners, grease with butter or coat with cooking spray. The options here are pretty open so do whatever’s easier for you.
  2. Slice prosciutto lengthwise and wrap one half in each muffin liner. Then set aside.
  3. Rinse and dry spinach and sage. Chop both separately and then set aside.
  4. In a mixing bowl, whisk together egg whites and egg yolks until consistent colour and texture is achieved.
  5. Add spinach and sage to egg mixture and combine.
  6. Pour mixture into a measuring cup and then pour ingredients into each muffin liner. Ensure a roughly equal distribution between each.
  7. Place muffin tin in oven and wait 25-35 minutes. If you would like more cheese, wait 5 minutes before omelettes are almost done baking before sprinkling more cheese.
  8. Remove omelettes from oven and allow to cool before transferring out of muffin tin. Once cooled, place a few diced pieces of avocado on top for a satisfying finish. Serve and enjoy!

These mini omelettes will resemble quiche and will be equally enjoyable. Omelettes will last for about 5 days refrigerated in an airtight container. These make great appetizers for friends, especially when paired with fancier cheese or garnished with colourful vegetables. And with the school year starting again, they make a great study treat.

Sometimes I want my fill of protein, but the trouble of preparing, cooking and dish washing deters me from a full breakfast meal. With this recipe, you’ll be sure to be full and satisfied, at least until lunch.

You’ll find that there are endless possibilities with this new omelette creation, and with the time you’re saving, you’ll have more time to figure out your perfect combination!

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