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Thursday, July 14, 2016

Omelet Muffins

These individual omelet muffins mean everyone 
can have their favorite omelet fillings, and they
are all ready at the same time.
Omelet making just got easier!
 I had onion, green paper, ham, tomato,
 spinach and cheese. Use whatever you have,
leftover vegetables are good.
 First I sautéed the ham and raw vegetables 
 in a little butter until tender.
 Meanwhile I whisk the eggs.
Add the seasonings and a pinch of
baking powder. That makes them puff.
I add the tomatoes and spinach last. Stirring until
the spinach wilts. I let them cool a bit. I have extra
filling here for an omelet later in the week.
My kitchen assistant and taster 
Sofie is close by...as always. 
 Spray a muffin tin and add a spoonful of
filling to the bottom.
 Top with cheese.
 Pour the eggs on top, filling almost full.
Bake in a 375º oven for 15 minutes.
This is a good time to make whatever else
 you are serving like fruit and coffee. I love 
breakfast recipes that don't need my
constant attention.
 Bake until puffed and golden.
Aren't these the cutest?!
 Remove to a warm plate.
 Leftovers can be reheated the next day
in the oven or microwave
Omelet Muffins
4 eggs
¼ C milk
½ t baking powder
½ t oil
salt & pepper
omelet filling
shredded cheese
Spray a 6 cup muffin tin with cooking spray.
Add a spoonful of omelet fillings, your choice:
(onions, ham, green pepper, mushrooms,
spinach, tomatoes, leftover vegetables)
Add a spoonful of cheese, your choice.
In a medium bowl whisk the eggs and the 
next 4 ingredients and pour over the 
cheese until the cups are almost full.
 Bake @375 for until puffed and golden, 
about 15 minutes.

Enjoy!




4 comments:

  1. Those look really tasty! Added the recipe to my 1st Breakfast, 2nd Breakfast board. My backyard hens would provide fresh eggs and I would share if we weren't so far apart...ha!

    ReplyDelete
    Replies
    1. That would be great! I had a friend that would share eggs from her yard hens, but sadly she moved away.

      Delete
  2. These are the cutest and I bet delicious! Can't wait to try them. Wonder if I can freeze a couple?

    ReplyDelete
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