Omelet in a Cup

• ½ lb. ham or sausage (or both)
• 2 cups (480 ml) diced mushrooms (substitute with celery or bell peppers, if you want)
• Salt and pepper
• 8 eggs

1. Preheat oven to 350℉.
2. Line muffin cups or trays with liners.
3. Fill any remaining muffin cups halfway with water, so they do not scorch while baking.
4. Whisk eggs in a bowl while adding the ham or sausage, mushrooms or veggies.
5. Pour mixture into the muffin cups.
6. Bake for 20 minutes.

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Omelet in a cup takes all the good parts of an omelette and bakes them into grab-and-go muffin cups. Eggs, ham or sausage, and mushrooms bake in lined tins in twenty minutes. Breakfast for four, zero flipping required.

Pro Tips

• Fill any unused muffin cups halfway with water before baking — empty tins scorch in the oven and smoke up the kitchen.
• Whisk the eggs with the diced meat and mushrooms right in the bowl so every cup gets an even mix of filling.
• Line the muffin cups with liners; the baked eggs release far more cleanly than from a greased tin alone.
• Bake at 350 degrees for about 20 minutes — the cups are done when set in the center and just turning golden.
• Mushrooms can be swapped for celery or bell peppers, and the meat can be ham, sausage, or a mix of both.

Frequently Asked Questions

Why put water in the empty muffin cups?

The water keeps bare tins from overheating and scorching in the oven. It's an easy trick that saves both the pan and your kitchen air.

Can I make these ahead and freeze them?

Yes — they're perfect meal-prep breakfasts. Refrigerate for a few days or freeze the cups individually and reheat straight from frozen.

What can I use instead of mushrooms?

Celery or bell peppers are the recipe's own suggestions. Any diced vegetable that cooks in twenty minutes will work in the same volume.

How many cups does this make?

Eight eggs with the meat and vegetables fill a standard muffin tin generously — about two to three cups per serving across four servings.

Recipe Card

Stav Kogan

Omelet in a Cup

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Servings: 4 servings

Ingredients Method

Ingredients

  

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• ½ lb . ham or sausage (or both)
• 2 cups diced mushrooms (substitute with celery or bell peppers, if you want)
• Salt and pepper
• 8 eggs

Method

 

1. Preheat oven to 350℉.
2. Line muffin cups or trays with liners.
3. Fill any remaining muffin cups halfway with water, so they do not scorch while baking.
4. Whisk eggs in a bowl while adding the ham or sausage, mushrooms or veggies.
5. Pour mixture into the muffin cups.
6. Bake for 20 minutes.

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