Easy Baked Mini-Omelets
Per serving
Found this on Facebook. NOTE: Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked. NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well !! NOTE: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.
Ingredients
12 serv.- bacon or sausage, cooked and drained↗1 lb
- favorite vegetables, sauteed (optional)1 cup
- large eggs↗8
- milk or cream↗1⁄4 cup
if you're feeling self-indulgent
- vegetable oil↗1⁄2 teaspoon
- baking powder↗1⁄2 teaspoon
- salt↗1⁄4 teaspoon
(depending on how salty your meat is)
- black pepper↗1⁄2 teaspoon
- grated parmesan cheese1⁄2 cup
(I used swiss)
Step-by-step instructions
- 1
Preheat oven to 375 and spray cupcake pan with vegetable spray.
- 2
Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.
- 3
Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.
- 4
Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.
- 5
Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).
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