MUFFIN CUP VEGGIE OMELETS
These easy omelets are great for breakfasts on the go. Wrap a couple in some parchment paper and enjoy on the road or at your desk; they can be eaten with your hands!
Provided by Audrey Johns
Categories HarperCollins HarperCollins Breakfast Quick & Easy Egg Bake Vegetarian Vegetable Spinach Mushroom Goat Cheese
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. Spray a 12-cup muffin pan with oil spray.
- As you chop the veggies, divide them among the muffin cups.
- In a large bowl, whisk together the eggs, egg whites, salt, and pepper. Pour 2 tablespoons of the egg mixture into each muffin cup, then top each with 1 teaspoon of goat cheese.
- Bake the omelets for 20 minutes, then let them rest for 5 minutes in the pan (this will help them stay together).
- Variations:
- You can use any cheese you like! Cheddar and feta both work well. If you like spice, add a few dashes of your favorite hot sauce to the eggs. If you want to add meat, crumble 2 cooked sausage patties and add them to the veggies.
- Do Ahead
- Save more time in the morning by prepping the omelets the night before. Fill the muffin cups with veggies and whisk the eggs in a bowl, cover both with plastic wrap, and place in the fridge. The next morning, give the eggs another quick whisk, then pour them into the muffin cups, top with cheese, and pop in the oven. This will take less than 5 minutes.
- You can reheat these for the very busiest mornings. Make and refrigerate them a few days ahead and pop them in a 200°F oven while you get ready. They need 20 minutes to heat, but can be left in the oven to stay warm for up to an hour.
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
MUFFIN TIN OMELETS
Filled with eggs, cream, sharp cheddar cheese, turkey sausage, and green onion, muffin tin omelets are low-carb, protein-rich, filling, and delicious.
Provided by The SouthernPlate Staff
Categories Breakfast
Time 30m
Number Of Ingredients 6
Steps:
- In a large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into a well-greased muffin tin, dividing evenly among the cups.
- Bake at 350 for 20 minutes or until set in the center. Allow them to cool slightly before removing them from the muffin tin. Allow them to cool fully before placing them in a zipper-seal bag and storing them in the fridge. Eat within 5 days.
Nutrition Facts : Calories 146 kcal, Carbohydrate 1 g, Protein 10 g, Fat 11 g, SaturatedFat 6 g, Sodium 221 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LIGHT & EASY MUFFIN PAN OMELETS
Versatile, these mini omelets are super tasty. Easy to make and healthy, we enjoyed the low-carb toppings Joyce suggested but you can customize them with ingredients you like. A great meal prep recipe.
Provided by Joyce Newman
Categories Eggs
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat oven at 350 F. In a large mixing bowl, beat eggs and milk. Add salt and pepper to taste.
- 2. Spray muffin pans with Pam. Insert ham slices into muffin pan wells. Spoon 1 Tbsp each of cooked, crumbled turkey sausage into each ham lined well.
- 3. Evenly distribute the diced mushrooms and tomatoes into each well.
- 4. Then add 1 Tbsp of cheese on top of each.
- 5. Pour egg mixture about 3/4 full into each well until all are filled. Evenly distribute any remaining egg mixture.
- 6. Bake at 350* for 20 minutes. If you don't mind a few extra calories, add a little more shredded cheese to the top of the omelets the last 5 minutes of baking. Serve with whatever sides you like. Fruit, hash-browns, English muffins, etc.
MINI MADE TO ORDER OMELET CUPS
This recipe comes from our local paper. I love to make these for my kids or for a brunch. Baked in individual muffin cups so everyone can get the mix ins that they like and none that they don't.
Provided by Pumpkie
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
- If using vegetables I like to precook them in a skillet as we don't like our vegetables crunchy.
- Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
- Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
- Bake the omelets until they are puffy and the edges are golden brown, about 20 - 25 minutes. If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.
Nutrition Facts : Calories 62.1, Fat 4.5, SaturatedFat 1.8, Cholesterol 144.7, Sodium 50.8, Carbohydrate 0.7, Sugar 0.3, Protein 4.5
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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