Mini Western Omelettes Ready for the Week

Mini Western Omelettes

I’ve got a confession to make, I’m getting pretty tired of eating so many breakfast casseroles. I’ve been looking for something new that I could make for the week and I started to think about how to quickly make an omelette that would be both fast and last for the week.  What I came up with was a flat, baked omelette that could be made quickly using a muffin top pan!
Ham SteakThe base of a western omelette is ham.  So this recipe starts with a regular ham steak!Sliced Ham SteakStart by cutting the ham steak into thin strips.Diced Ham SteakThen dice the strips to make 1/4″ to 1/2″ pieces.Green OnionsNext comes the green onions.  Make sure to wash them and remove any dead looking or slimy leaves.Chop Ends off of Green OnionsThen cut the bottom off.  Basically an inch or so past where it turns from white to green.Diced Green OnionsThen slice the onions up!Ingredients Prepped for OmlettesAt this point I assembled a kit for the omelettes.  I have the diced ham, the green onions and some diced tomatoes from a can all in some prep bowls.Egg MixtureFor the eggs, I added some garlic powder, onion powder, salt and pepper.Beaten Egg MixtureThen whisked it together!Greased Muffin Top PanNow, grease the muffin top pan.Eggs in Muffin Top PanAnd pour in the eggs!Half Cooked EggCook the eggs for 4-5 minutes at 350 or until the eggs just start to set on the edges as shown above.Add Ingredients to EggThen place the fixings onto the eggs.Cooked EggsBake the eggs for 8 more minutes or until the eggs have pretty much set.Cooked Eggs with CheeseThen add a triangle of cheese and bake for 1 more minute.Closeup of Mini Western OmeletteMmmm!Mini Western Omelettes Ready for the Week

Here’s two Mini Western Omelettes ready for my weekly breakfast in my new GlassLock container!

Mini Western Omelettes
Nutrition Information
  • Serves: 9
  • Serving size: 2 Mini Omelettes
  • Calories: 257
  • Fat: 18
  • Carbohydrates: 4
  • Fiber: 1
  • Protein: 17
Prep time: 
Cook time: 
Total time: 
  • 1 Ham Steak (310 grams)
  • 2 Bunches of Green Onions (12 Green onions)
  • 1 14.5 Oz Can Diced Tomatoes
  • 12 Eggs
  • 120 mL of Heavy Cream
  • Salt, Pepper, Onion Powder, Garlic Powder to taste
  • 9 Slices Cheddar Cheese
  1. Dice the ham steak into ¼" pieces
  2. Slice the green onions into small pieces
  3. Drain the tomatoes
  4. Mix the heavy cream, eggs and spices
  5. Grease the muffin pan and fill each cavity with the egg mixture (note the amounts in this recipe are to make three total pans worth of omelettes)
  6. Cook for 4-5 minutes at 350 degrees
  7. Remove from the oven and add the vegetables
  8. Cook for 8 more minutes or until the eggs are mostly set
  9. Add cheese and cook for 1 more minute
This recipe makes 18 mini omelettes and assumes you eat two per serving. The pictures show the making of one set of 6 omelettes.

Chicago Metallic Muffin Top Pan
Ahh, the muffin top pan. It took me weeks to find this beloved device but after I had it in my grasps, the most amazing thing happened, I created the Holy Grail Almond Buns! This is far and away the most popular recipe on the website. The curved yet right angled slop and flat bottom of this pan create the perfect keto bun.
Stainless Steel Prep Bowls
These little guys are perfect for pre-portioning ingredients. I use them for holding spices or in a dish where I incrementally add ingredients as I go. You can pre-chop some onions or peppers and store them for later. I even use them to store parts of a lunch I don’t want microwave like in my taco recipe!

GlassLock 17 Oz. Square Food Container
These are my new favorite food storage container! They are good for the refrigerator, microwave and freezer. Additionally, the gasket makes it so they never leak and the lids are super secure.

Show / Hide Comments (9 Comments)