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Easy Western Omelette Muffins

These Easy Western Omelette Muffins are the perfect "to go" breakfast or snack. Freeze a batch of them and pull one out whenever you want one. 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Laura


  • 2 tablespoons oil
  • 1/4 cup onions, minced
  • 1/2 cup red, yellow, green bell peppers, and/or polbano peppers, minced Use 2 colors of peppers for contrast
  • 2 ounces Ham, cubed
  • 1/2 cup Bisquick, store-bought or homemade
  • 1/2 cup Hard cheese, grated or shredded
  • 2 tablespoons Flat leaf (Italian) parsley or cilantro
  • 6 eggs
  • 1/2-1 teaspoon Hot sauce


  1. Preheat the oven to 350 degrees F. Oil the muffin tins well or line them with paper cups. 
  2. Heat a small amount of oil in a pan and sauté or fry the onions, peppers, and ham for 3-5 minutes until onions start to become transparent.
    Frying up vegetables and ham for Easy Western Omelette Muffins
  3. Mix all the ingredients in the bowl. Spoon the mixture into the muffin tins.  It should fill each tin about halfway or slightly more. 

    batter for Easy Western Omelette Muffins before baking
  4. Bake for 20-25 minutes until puffed and browned. Remove the pan from the oven and let it sit for 1-2 minutes before removing the muffins. If you feel resistance, slide a teaspoon underneath the muffin and it should pop out. 

    Easy Western Omelette Muffins, baked in muffin tins

Recipe Notes

It's easy to make a Bisquick-type mix homemade