Brunch Or Lunch Baby Omelet Muffins Food
OMELET MUFFINS
I make these muffins on a Sunday night and freeze them. I take a couple of them to work and just pop them in the microwave for 45 seconds to 1 minute.
Provided by Tracy Brown
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
- Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
- Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
- Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
- Bake in the preheated oven until muffins harden at the edges, about 50 minutes.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 3.6 g, Sodium 273.7 mg, Sugar 0.7 g
MASALA OMELETTE MUFFINS
This recipe makes four large muffin-shaped bakes which you can eat over two days. Serve with slaw, salad or cooked vegetables for a healthy lunch option
Provided by Sara Buenfeld
Categories Lunch, Snack, Supper
Time 35m
Yield makes 4
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/ gas 7 and lightly oil four 200ml ramekins. Grate the courgettes and squeeze really well, removing as much liquid as possible. Put all the ingredients except the feta in a large jug and mix really well.
- Pour into the ramekins, scatter with the feta and bake on a baking sheet for 20-25 mins until risen and set. You can serve the muffins hot or cold with salad, slaw or cooked vegetables.
Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 0.6 milligram of sodium
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- Preheat the oven to 350F. Line a muffin tin with muffin liners. I prefer silicone liners for easy clean up, but paper may also work--I've used this brand with success. If you're using paper, peel the wrapper before storing the cups in the fridge or freezer.
- In a large skillet, over medium-high heat, (I use my cast iron skillet), heat the olive oil. Add the chopped bacon, diced green onions, and diced bell pepper. Wait to add the spinach, if using. Saute the mixture for 10 minutes, until the veggies "sweat" and soften and the bacon starts to brown on the tips. If using baby spinach, add the spinach and cook for another 1-2 minutes, stirring until the spinach is wilted. If there's lots of fat in the bottom of the pan (since bacon can differ so much in fat content), drain it before the next step.
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