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Omelets in Cupcake pan
Prep Time
25 mins
Servings: 1 /2 dozen
  • 3 Eggs
  • 1/2 cup grated Cheddar cheese or any hard cheese
  • 1/2 teaspoon salt or to taste
  • pinch of pepper
  • 1/2 teaspoon paprika or to taste
  • 3 medium Tomatoes
  • 1 green chilly chopped optional
  • Cooked sausages cooked bacon, ham, vegetables or whatever you can add in an omelet.
  1. Preheat oven to 350 degrees Celsius. Spray or brush a cupcake pan with oil or butter.
  2. Chop tomatoes or whatever you are going to add and keep aside.
  3. Coat a muffin pan with cooking spray. Sprinkle 1/2 of the cheddar cheese on the bottom of each cup. Spoon vegetables in each cup until 3/4 full.
  4. Add the spices to the eggs and beat it until fluffy. Spoon 2 tablespoon or as needed in each cup. Leave 2-3mm on the top. Sprinkle with the remaining grated cheese.
  5. Bake for 20-25 minutes or until the top is golden brown.
Recipe Notes

If you want to make plain omelet, only fill the muffin pan with half the egg mixture or else it will rise like a souffle.
You can also break and add one egg into individual cups. Turns out like poached eggs.

Vegetables can be added without sauteing if you don't mind the rawness. I sauteed mine in 1 teaspoon of oil before adding to the cupcake pan.

If you are only making 6 omelets in a 12 cup cake pan, fill the remaining cups with 1/3 water so that everything cooks evenly and the cooking time stays the same.