Breakfast Muffin Omelet ~ Bento #161

by The ROXX Box on August 23, 2014

in Beverages, EasyLunchboxes

Last week on my The ROXX Box Facebook fan page, I asked readers to give me some future lunch box ideas.  One reader said that she wanted to see more breakfast for lunch type meals.  I won’t lie, I am not a HUGE breakfast eater. But since adapting to a healthier lifestyle routine, I do eat oatmeal on a regular basis.  But in an effort to be creative and address my reader’s needs, I decided to create some easy on the go breakfast muffin omelets.


You can make a big batch of these muffins to freeze once cooked, and microwave when ready to eat. Or you can make a small batch like I did, if you don’t feel like freezing and reheating.

Breakfast Omelet Muffins

3 eggs
2-3 tbsp milk (I used 2 %)
chopped onions
chopped bell peppers
chopped ham
shredded mozzarella cheese
(or basically any ingredients you like in your omelet)
cooking spray


1. Preheat your oven to 375F. Spray 4 of the 12 regular cup muffin tin with nonstick spray.

2. Mix all of your chopped ingredients and cheese into a bowl, and place into the bottom of the 4 muffin cups. Fill them about 1/2 of the way full.

3. Beat eggs with the milk and season to your liking. Pour egg mixture into each cup. Make sure not to overfill or it will leak out during the baking process.

4. Bake for about 15-20 minutes, or until muffins are brown around the edges. Cool before removing from omelets from muffin tin.

Once done, you can pack the omelets into your Easylunchboxes lunch box.

Omelet Muffins in Easylunchboxes



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