Make Ahead & Freeze Omelette Cups #SundaySupper

Perfectly Portioned Omelette Cups | Hardly A GoddessI love these little omelette cups. They are perfect portion control: great for Weight Watcher’s or any other healthy eating diet, where you want high protein, a boost of veggies, and the ease of a healthy breakfast in a pinch! The beauty of these is that you can use up any leftover veggies or herbs that you have that are about to go from sitting in the fridge too long or add some meat if you want, but for me, these are a great meatless recipe stocked with veggies to start the day! Here’s the quick recipe:

Make Ahead & Freeze Omelette Cups #SundaySupper

This is a great make-ahead breakfast that is good for a grab-n-go meal any time of the day!


  • 7 eggs
  • 1 1/2 cups milk
  • handful of parsley, chopped
  • 1 small onion, diced
  • 1 small green pepper, diced
  • 1 cup cooked broccoli, chopped
  • 1/2 cup cherry tomatoes, quartered
  • 2 ounces cheddar cheese
  • salt & pepper to taste


Spray your 12-cup muffin tin.

Preheat the oven to 350*.

In a medium skillet, under medium-low heat saute the onions, peppers until soft, and add in the tomatoes, and broccoli. Season with a pinch of salt and pepper. Continue to cook this on low until soft.

While this cooks, crack the eggs into a large bowl and beat until combined.

Add the milk and the parsley to the eggs. Stir together.

Season with a pinch of salt and pepper.

Set aside.

Shred the cheese. Set aside.

Finish cooking the veggies. Add a little of the veggies to the bottom of the sprayed pan.

Add a bit of the cheese on top of the veggies.

Pour (I used a measuring cup as my scoop) about 1/3 cup of the egg liquid, over the veggies- cups should be just under the rim.

Bake at 350* for 20-25 minutes or until set in the center.

Cool completely.

Freeze flat, in a gallon sized zip bag. To serve, just remove one omelette as you need it! Just microwave them for 30-60 seconds and go!


Make these with any leftover veggies or meat that your family likes~ *Cool completely before freezing. **To make removing these from the pan easier, thoroughly spray your pan before cooking! Also, when they are done, and before you remove them from the pan, run a knife around the outside edge of the cups. Let it cool for 5 minutes in the pan, and then remove to waxed paper or a plate to cool completely.

I like having quick options for breakfast, so that I am not tempted to grab a muffin or something worse on my way to work. If I can have something this easy to make, it just makes it that much easier in the mornings, because honestly, some days it is hard enough!

Easy & Healthy Make Ahead & Freeze Omelette Cups | Hardly A Goddess

I love eggs for breakfast or lunch in quiche, like in my Quick &Easy Vegetarian Quiche or this Kale & Sweet Potato Tart. If you love eggs, as I do, here are some other really creative recipes from some fantastic cooks who are sharing their egg recipes (not just quiche!) here:

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31 thoughts on “Make Ahead & Freeze Omelette Cups #SundaySupper

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  14. Lucie P

    I never thought of freezing them before. That’s a great idea since I make them ahead anyway. I like putting spinach in it but that’s a hard sell for my 2.5 year old.

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