{"id":10569,"date":"2026-07-03T21:08:20","date_gmt":"2026-07-03T21:08:20","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10569"},"modified":"2026-07-03T21:08:25","modified_gmt":"2026-07-03T21:08:25","slug":"muffin-tin-omelets-with-feta-peppers","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/muffin-tin-omelets-with-feta-peppers\/","title":{"rendered":"Muffin-Tin Omelets with Feta & Peppers"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Muffin-Tin Omelets with Feta & Peppers<\/span><\/h2>\n
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These baked mini omelets are perfect for breakfast on the go. Mix the batter the night before, and they\u2019ll be ready to bake in the morning. Once they\u2019re baked, you can keep these tasty omelet muffins in your fridge or freezer for future meals. A silicone muffin tin is an excellent choice for these if you have one\u2014the flexibility allows the omelets to pop right out of the mold, and it\u2019s easy to clean! If you don't have low-fat milk on hand, reduced-fat milk works.<\/span><\/div>\n
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Prep Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span> (12 omelets)<\/span><\/span><\/div>\n\n
Author: <\/span>EatingWell Test Kitchen<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> Tbsp<\/span> extra-virgin olive oil<\/span><\/li>
  • \u00be<\/span> cup<\/span> diced onion<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> salt<\/span> divided<\/span><\/li>
  • 1<\/span> medium<\/span> red bell pepper<\/span> diced<\/span><\/li>
  • 1<\/span> Tbsp<\/span> finely chopped fresh oregano<\/span><\/li>
  • 8<\/span> large<\/span> eggs<\/span><\/li>
  • \u00be<\/span> cup<\/span> crumbled feta cheese<\/span><\/li>
  • \u00bd<\/span> cup<\/span> low-fat milk<\/span><\/li>
  • \u00bd<\/span> tsp<\/span> ground pepper<\/span><\/li>
  • 2<\/span> cups<\/span> chopped fresh spinach<\/span><\/li>
  • \u00bc<\/span> cup<\/span> sliced Kalamata olives<\/span> (optional, if you're not an olive fan)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 325\u00b0F.<\/span><\/div><\/li>
    • Heat 2 tablespoons oil in a large skillet over medium heat. Add \u00be cup onion and \u215b teaspoon salt; cook, stirring occasionally, until starting to soften, about 3 minutes. Add diced bell pepper and 1 tablespoon oregano; cook, stirring, until the vegetables are tender and starting to brown, 4 to 5 minutes more. Remove from heat and let cool for 5 minutes<\/span><\/div><\/li>
    • Whisk 8 eggs, \u00be cup feta, \u00bd cup milk, \u00bd teaspoon pepper and the remaining \u215b teaspoon salt in a large bowl. Stir in 2 cups spinach, \u00bc cup olives and the vegetable mixture, including any residual oil. Liberally coat a 12-cup muffin tin with cooking spray. Divide the egg mixture among the prepared muffin cups (about \u00bc cup each).<\/span><\/div><\/li>
    • Bake until firm to the touch, 25 to 30 minutes. Let stand for 5 minutes before removing from the tin.<\/span><\/div><\/li><\/ul><\/div>

      <\/span>To Make Ahead<\/span><\/h4>
      • Prepare through Step 3 and refrigerate egg mixture overnight. Let stand at room temperature for 10 minutes before baking. <\/span>
        <\/div>The cooked omelets (wrapped individually in plastic wrap) can be refrigerated for up to 3 days or frozen for up to 1 month. <\/span>
        <\/div>To reheat, thaw, if necessary, and remove plastic wrap. Wrap in a paper towel and microwave each omelet on High for 20 to 30 seconds.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10566,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[362,134,618,542,696,697],"tags":[],"class_list":["post-10569","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast-brunch","category-american","category-baked","category-greek","category-snack","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/07\/image_2026-07-03_170133899.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10569","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10569"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10569\/revisions"}],"predecessor-version":[{"id":10571,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10569\/revisions\/10571"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10566"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10569"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10569"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10569"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}