Cheese & onion omelette muffin bites

Tasty morsels of cheesy, oniony deliciousness, these omelette bites make a quick and tasty breakfast or brunch.

Occasionally, a carbohydrate free breakfast is called for.

Allow me to explain! DH is diabetic, and periodically has a ‘carb free’ day to see what happens to his blood sugar levels in the absence of any consumed carbohydrates. This helps him to manage his insulin and sugar levels the rest of the time.

Making carb-free lunches and dinners is mostly fine – lots of protein and veggies and you’re done! However, breakfast, which is usually heavy on baked goods or cereals, is more of a challenge.

Challenge accepted!

I’m always up for a challenge in the kitchen. Given that it will soon be Pesach, carb-free-day was the perfect opportunity to try out these delicious cheese and onion omelette bites ahead of the festival.

Omelette bites – carbohydrate free!

These tasty morsels are high in protein and conveniently free of carbohydrates. They were really easy to make, even in my bleary-eyed early morning state! A few minutes of prep then I popped them into the oven while I drank tea and turned semi-human again.

Delicious Passover breakfast

These tasty omelette muffins will also make a perfect Pesach (Passover) breakfast – or brunch or lunch! – as they contain no chametz ingredients. They’re also quite portable and taste pretty good cold, so a great option for lunchboxes and picnics on the festival too.

Ingredients for cheese & onion omelette bites

To make these tasty omelette bites, I used the following:

• Eggs – of course!
• Grated cheddar cheese – but you could use any tasty cheese you like. Pre-grated cheese is a good option if you like to streamline your breakfast preparations!
• Spring onions – also known as scallions
• Milk – you can sub plant-based milk if you’re dairy free
• Ground black pepper 

I didn’t add any salt as I thought the cheese provided enough, but you could always add a little pinch to taste if you felt it was lacking.

You could also add other diced or chopped vegetables, herbs, spices, and seasonings. This recipe is very basic but is a great ‘jumping off’ point for making tasty omelette muffins/bites.

When to serve omelette bites

We ate our cheese and onion omelette bites for breakfast just as they came, and they were great! However you could also serve them as part of a brunch, or even for a light lunch or supper.

They’re delicious with cut vegetables and salads, alongside a cheeseboard, or with homemade bread or soda bread or crackers.

Very popular

DH managed to eat a huge pile of these omelette bites, so I think he liked them!

I made 12 of them, and my daughter Kipper and I had one each while DH ate the rest. In fairness, Kipper and I also had fruit and pancakes. Come Pesach I expect I’ll have to make a double batch to keep everyone happy.

Ups and downs

These little bites puff up beautifully in the oven, but of course deflate quite quickly once you take them out. It doesn’t affect the taste though, which is delightfully cheesy and subtly oniony. Yum.

Additions and variations

You could go completely wild with ingredients to go in these – all sorts of veggies and what not – but I enjoyed the simplicity of slicing up a couple of spring onions and grating a bit of cheese. I didn’t want to start chopping a dozen different ingredients, and certainly didn’t have the wherewithal to fry anything off before adding it to the muffin tin!

If you did want to tart them up, some tasty additions could include:

• Diced peppers – red, orange or yellow
• Thinly sliced/chopped mushrooms
• Grated carrot
• Thin strips of smoked salmon
• Chopped broccoli – leftover cooked broccoli would be great!
• Leftover roasted vegetables – cut into small pieces

You’re welcome to do those things if you like, but first thing in the morning I want minimum input for maximum results, and I think these omelette bites deliver.

Makes 12 delicious, carbohydrate-free, cheese & onion omelette bites. 

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📖 Recipe

Cheese & onion omelette bites

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A quick and tasty family breakfast! Tasty morsels of cheesy, oniony deliciousness, omelette bites are great for Passover and all year round.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Breakfast, Brunch

Cuisine Vegetarian

Servings 12 bites

Calories 41 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 50 g finely grated cheddar cheese
• 2 spring onions (scallions)
• 4 eggs
• 50 ml milk
• Pinch of ground black pepper

Instructions

 

• Preheat the oven to 190°C (375°F).
• Divide the cheese between 12 muffin cups. Trim and slice the spring onions (scallions) and add to the cups with the cheese.
• Break the eggs into a jug and add the milk and pepper. Use a whisk or hand-blender to combine thoroughly. Continue to whizz for a minute or two until frothy.
• Divide the egg mixture between the muffin cups – they should be just over ¾ full.
• Bake at 190°C (375°F) for 10-15 minutes until risen, golden, and set in the middle. Remove from the oven and run a knife around the edge of each omelette muffin to loosen. Slip out onto a plate and serve warm.

Nutrition

Nutrition Facts

Cheese & onion omelette bites

Amount per Serving

Calories

41

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Cholesterol

 

59

mg

20

%

Sodium

 

49

mg

2

%

Potassium

 

35

mg

1

%

Carbohydrates

 

1

g

0

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

3

g

6

%

Vitamin A

 

148

IU

3

%

Vitamin C

 

1

mg

1

%

Calcium

 

44

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cheese, egg, onions

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Cheese & onion omelette bites FAQ

More delicious breakfast recipes

Other healthy and delicious breakfasts include 

• sugar-free breakfast muffins
• dried fruit compote
• yummy grain-free porridge

You might also like this list of the best family-approved Pesach breakfasts.

Since eggs are just about the cheapest source of high quality protein available, and these delicious bites are therefore extremely economical (not to mention tasty and nutritious) I’m linking this recipe up to Credit Crunch Munch, hosted by Michelle at Utterly Scrummy Food for Families.