Omelette in a Bag
20 min
Zero dishes, totally customizable — everyone gets exactly the omelette they want. Great trick when you're feeding a crowd.
eggquickfor kids
Perfect way to use up leftover rice and chicken — mix, fill, bake. Great warm or packed in a lunchbox the next day.
Instructions
- 1
Put the rice in a bowl. Shred or cut the cooked chicken into small pieces, then mix it into the rice along with the eggs and grated cheese. Season with a little salt and pepper.
- 2
Place muffin liners in a muffin tin and divide the rice mixture evenly between them.
- 3
Bake at 180 °C for 10–12 minutes.
- 4
Finish with a few fresh herb sprigs if you like, and serve warm or at room temperature — or save them for tomorrow's lunchbox.
Per average serving
1.5k
Calories
kcal
96.9
Protein
g
137.9
Carbs
g
64.9
Fat
g
29.2g
Fiber
6.4g
Sugar
754mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
1.5k
Calories
kcal
96.9
Protein
g
137.9
Carbs
g
64.9
Fat
g
29.2g
Fiber
6.4g
Sugar
754mg
Sodium
Tips from the kitchen
- Cold leftover rice works better here than freshly cooked. Warm rice absorbs the egg too fast and the muffins can turn dense. Straight from the fridge is fine.
- Three eggs for 300g of rice is what holds everything together. Don't be tempted to drop it to two — the muffins will fall apart when you try to lift them out.
- Press the mixture down gently into each liner before baking. It doesn't need to be packed tight, but if it's too loose and domed up, the edges won't set properly.
- They're done when the tops look dry and just starting to go golden at the edges. At 180°C that's usually right at 12 minutes, but every oven is different so check at 10.
- Strip the thyme leaves off the stems before mixing in. The woody stems don't soften in the oven and you'll end up chewing on them.
Ways to vary it
- Swap the chicken for leftover salmon or tuna. Both work well with the egg and cheese base, and it's a good way to clear out the fridge.
- Add a small handful of frozen peas or corn straight into the mixture before filling the liners. No need to defrost them first.
- Try a different cheese if you have something that needs using up. Parmesan gives a sharper flavour, a mild cheddar keeps it kid-friendly.
Storage & leftovers
These keep well in the fridge for up to 3 days in a sealed container. They freeze fine too — wrap them individually and reheat from frozen in a 160°C oven for about 10 minutes. Microwaving works but makes them a bit soft, so if you have time, the oven is worth it.
What to serve with it
A simple green salad or some sliced cucumber on the side is all they need. For a lunchbox, a small pot of yogurt or a piece of fruit rounds it out nicely.
UC
By Untrained ChefPublished 18 July 2026
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