Ham and Cheese Omelette Cups

Meal prepping is huge for me.  I travel for work and I hate ordering take-out when I can spend less and eat better if I prepare it myself.  This is why these Ham and Cheese Omelette Cups are so great. One batch feeds me breakfast for the week and they are easily transportable… Plus look how CUTE they are!  I chose peppers and scallion because I had left overs from another meal I had made but you can use just about anything you can image… mushrooms, spinach, tomatoes and broccoli are a few that come to mind.

Ham and Cheese Omelette Cups

  • Servings: 12 Cups
  • Difficulty: Easy
  • Print


  • 4 Whole eggs
  • 8 Egg Whites or 1 1/2 Cups of “All Whites” (Egg whites in a carton… which I use to avoid wasting the yolks)
  • 24 Slices of Thinly Sliced Deli Ham (I used D&W “Off the Bone Ham”… Delish!)
  • 1/2 Red Pepper, Diced Small
  • 1/2 Yellow Pepper, Diced Small
  • 1/2 Orange Pepper, Diced Small
  • 4 Oz. Finely Shredded Cheddar
  • 2 Scallions Sliced Thin
  • Salt and Pepper, to taste
  • Cooking Spray


Pre-Heat oven to 350°

  1. Spray Muffin Pan (Not mini muffin) with cooking spray
  2. Beat Eggs and Egg Whites together with a whisk, season with salt and pepper. Set Aside
  3. Place 2 slices of ham into each cup of the muffin pan
  4. Sprinkle a small amount of cheese on the bottom
  5. Add a few pieces of diced pepper on top of cheese
  6. Pour Egg mixture about 3/4 of the way up (You’ll want to save some room for the egg to rise)
  7. Sprinkle a little more cheese and add Scallions
  8. Bake for 15 minutes

This is what it looks like prior to baking


Hope you enjoy!




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