Mini-Omelets (made in the oven!)
Mini-Omelets (made in the oven!)
Like many of my recipes this is more a process that you can use to create your own custom creation– this is great for a lazy weekend morning and/or make them ahead so you have an easy ‘grab-and-go’ breakfast for a hectic weekday morning. These store well in either the fridge or freezer!
Ingredients:
12 extra large eggs
1 cup milk (or cream, if you’re feeling naughty!)
4 oz shredded cheese
salt/pepper, to taste (since cheese has salt, I generally do not find additional salt necessary)
spices/herbs of your choice (garlic powder, onion powder, cayenne pepper, chives, cilantro, etc)
canola oil, to grease the muffin cups
OPTIONAL: cooked veggies (use leftovers, if you have them— mushrooms, onions, peppers, whatever you have on hand– toss ‘em in!)
OPTIONAL: cooked and crumbed bacon or sausage
YIELD: 12 mini-omelets
Directions:
Preheat oven to 350*. Mix eggs and milk well in a large bowl (preferably one with a pouring spout)– add any and all spices and herbs that you would like to use. Pour mixture into greased muffin cups (I use a pastry brush to brush on a tiny coat of canola oil), add cooked veggies and/or meat (by adding the veggies and meat to the individual muffin cups rather than the mixing bowl, you ensure that there’s an equal amount in each muffin cup!) Top each ‘muffin’ with shredded cheese.
Pop these babies in the oven for approximately 15 minutes, or until the tops ‘puff’ up and the cheese is nice and golden brown, like so: (if you have lots of veggie and meat in yours, they won’t puff up nearly as much as they will if they’re only made from milk, eggs and cheese!)
They should come out easily with a silicone spoon/spatula (I have a set of ”spoonulas” like this that does the job beautifully, click HERE) Enjoy!
