Healthy Baked Mini-Omelettes

Healthy Baked Mini-Omelettes

I’m not quite sure why, but I’ve never been the biggest fan of lunch. It actually pains me to spend $10-15 on a mediocre salad, stir-fry or sandwich near my office. So when I saw my coworker friend enjoying healthy, mini baked omelets with some sliced cherry tomatoes & avocado come lunchtime, I was intrigued. I figured it was time to stop spending $10-15 on mediocre meals and take on some easy meal prep. I followed this easy recipe from Skinny Taste and made a few personalized adjustments as noted below. This week I wasn’t able to meal prep, so apologies for the so-so photo from my stories last week! I’ll update once I have a chance to meal prep again. In the meantime if you try these, send me a message or comment below!


  • nonstick cooking spray
  • 9 large whole eggs
  • 1/4 teaspoon kosher salt
  • black pepper
  • I also added dried basil
  • 3 strips cooked chopped bacon (I went with fresh, organic deli ham instead!)
  • 3 tablespoons thawed frozen spinach, drained (I actually wish I would have done this but used fresh spinach instead. I’d at least chop it next time so it fits more nicely in the cups!)
  • 3 tbsp diced tomatoes
  • 3 tbsp diced onion
  • 3 tbsp diced bell pepper
  • 2 oz shredded cheddar


  1. Preheat the oven to 350F. Spray the muffin tins with cooking spray.
  2. In a large bowl whisk the eggs, season with salt and pepper.
  3. Mix in the remaining ingredients.
  4. Fill  and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

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