Omelet Muffins

June 3: National Egg Day

Rise and shine! Whenever we stay overnight at our Hawaii ex-pat friends Pat and Phyllis S.’s house in San Antonio, Texas, we get a good breakfast or brunch to tide us over before we hit the road for a 3 ½ hour drive back home to the Gulf Coast. Sometimes they would cook fried rice or pancakes and other times they would make toast and eggs. One of their omelets was in muffin form and it was a hit with us that we asked for the recipe. Now we feed omelet muffins to our own overnight guests (except to Pat and Phyllis because they introduced us to this recipe) for a different breakfast or brunch offering. Omelet muffins are delightful for a hearty morning meal and anytime on National Egg Day.


(From Pat and Phyllis S.)

For the omelet

  • 4 eggs
  • ½ teaspoon baking powder
  • ½ teaspoon oil
  • ¼ cup milk
  • salt and pepper to taste

For the fillings

  • Meat options: cooked crumbled bacon or pork sausage, diced cooked Spam or ham, chopped char siu, etc.
  • Vegetable options: diced onions, tomatoes, bell peppers, mushrooms, etc.
  • Cheese options: cheddar or swiss


In a bowl, beat the eggs with the baking powder, oil, milk and salt and pepper.

Lightly grease the six wells of a small muffin tin. Place meat and/or vegetable fillings in the wells. Top with cheese of choice. Fill with the egg mixture. Bake in a preheated oven at 375 degrees F for 20-25 minutes. Remove from the oven and cool for approximately 5 minutes before taking them out of the pan. Serve hot.


  • Phyllis S. likes to add a teaspoon or two of shoyu (soy sauce) and a teaspoon or two of sugar as a nod to her Japanese-American husband’s tastes.
  • National Egg Month is in May.