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Mini Omelet Cups


  • 4 eggs

  • 1⁄4 cup half-and-half

  • salt and pepper

Total Time: 50 min Prep: 30 min Cook: 20 min
Yield: 6 Level: easy


  1. Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
  2. If using vegetables I like to precook them in a skillet as we don’t like our vegetables crunchy.
  3. Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
  4. Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
  5. Bake the omelets until they are puffy and the edges are golden brown, about 20 – 25 minutes. If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.