Omelet Muffins Food

OMELET MUFFINS

Steps:

• Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
• In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
• Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
• Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
• Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.

OMELET MUFFINS

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.

PALEO OMELET MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
• Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
• Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

EASY OMELETTE CUPS RECIPE BY TASTY

Steps:

• In a bowl, whisk together the eggs, milk, salt, and pepper.
• Push 3 tater tots in each cup of a non-stick muffin tin.
• Bake at 425°F (220°C) for 10 minutes. Remove from oven.
• Place your favorite omelette fillings in each muffin tin on top of the tater tots.
• Pour egg mixture into each muffin tin.
• Bake at 350°F (177°C) for 20 minutes, or until fully cooked!
• Enjoy!

DENVER OMELET BRUNCH MUFFINS

Steps:

• Heat oven to 375 degrees. Spray a regular size 12 muffin pan with cooking spray.
• In a bowl, combine your eggs and milk. Add in the Bisquick mix. Combine until your lumps are gone.
• In your muffin tins, place a small amount of cheese, ham and veggie mix in each tin (I used a pre-chopped, frozen veggie mix). Top with 1/4 cup of your egg/milk/baking mix mixture.
• Bake for 30 minutes or until eggs are set.
• Cool for a few minutes and then take a knife and go around the edges of each egg cup to loosen. Eat and enjoy!
• Other filling ideas:.
• Bacon and Swiss cheese (mini quiche lorraines).
• Broccoli and cheddar.
• Sausage or pepperoni.
• Mushrooms (yuck).
• Diced potato and Parmesan.

MUFFIN CUP VEGGIE OMELETS

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.

MASALA OMELETTE MUFFINS

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.