Mini Western Omelettes

Serving Size: 12

Try this recipe substituting your favorite ingredients: broccoli and cheese; spinach and mushroom; or sausage, etc.  Twelve mini omelettes were more than enough for the two of us.  I will definitely make this again and love how easy it is to take a left over mini with me to work.


  • 8 large eggs
  • 0.25 cup milk
  • 0.5 cup bacon, chopped
  • 0.25 cup green pepper, diced
  • 0.5 cup cheddar cheese, shredded
  • salt & pepper to taste
  • cooking spray
  • 0.25 cup onion, diced


  1. Preheat oven to 375 degrees.
  2. In a large saute pan, over medium high heat, brown bacon pieces for about 5 minutes.
  3. Remove from heat and drain bacon pieces on a paper towel lined plate.
  4. Add vegetables to the hot pan to heat through.
  5. In a medium bowl, whisk together eggs and milk. Season with salt and pepper.
  6. Lightly spray a 12-cupcake pan with cooking spray.
  7. Spoon out the bacon and veggie mixture evenly into each cupcake. Top with grated cheese.
  8. Pour the eggs over mixture until a little more than ¾ full.
  9. Sprinkle with remainder cheese and bake for 15-20 minutes.
  10. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.


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