Stuffed omelet muffins are delicious and fluffy mini omelets made in muffin molds, prepared in just 5 minutes with a few simple ingredients. I thought of this recipe as an Easter appetizer, but they are perfect as a main course, for a buffet, a party, or an appetizer, they are tasty, super delicious, with a melty filling of ham and cheese (which you can customize as you wish), cooked in the oven or air fryer, they are soft and delicious, loved by both adults and children, you’ll impress with little effort!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 stuffed omelet muffins
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons, Easter
Ingredients
- 3.5 oz cooked ham
- 3.5 oz smoked scamorza cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1/4 cup pecorino cheese
- 4 eggs
- 1 sprig parsley
- to taste salt
- to taste black pepper
Steps
Stuffed omelet muffins are super easy and quick to make; first, place the eggs, breadcrumbs, grated parmesan and pecorino cheese, chopped parsley, salt, and black pepper in a bowl and mix with a fork.
Fill the muffin molds with some of the mixture and bake the mini omelets in a preheated oven at 350 degrees Fahrenheit for about 15 minutes. Use a toothpick to check if they’re done.
Remove the omelet muffins from the oven, cut them in half, and stuff them with a piece of cheese and some cooked ham.
Bake the stuffed omelet muffins for a few more minutes, just long enough to melt the cheese.
Notes:
Stuffed omelet muffins can be stored at room temperature for a few hours or in the fridge for a couple of days. You can fill them with any filling you like. You can also cook them in an air fryer at 350 degrees Fahrenheit for about 10 minutes.
Other omelet recipes HERE
