Muffin Tin Omelettes.

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They say that breakfast is the most important meal of the day. For me, on most days, breakfast is an iced coffee. Yes. I’ve been trying to make a better effort in the breakfast department but in the morning I am puppy wrangling and litter-box cleaning and dish-washing and everything else in between. Oh, and grooming. That’s important too. 

Usually my breakfasts are to-go. If I make some toast, I bring it with me for the car ride. Bagels, smoothies, what have you. But sometimes you get a hankering for an actual breakfast. Something warm and eggy (yes, eggy) and fulfilling, yet not too time consuming to make.

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Enter: Muffin Tin Omelettes. These have a very short prep time and the best thing about them (besides being adorable and perfectly portioned) is the fact that you can make them ahead and then just zap them in the microwave to re-heat them in the morning. They are totally customizable and you can pretty much use anything that you have on hand. Maybe not anything. I don’t know what kind of things you guys have in your fridge…

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Muffin Tin Omelettes:
Yields 6 

Ingredients:

  • 3 large eggs
  • 2 T water
  • mix-in’s of your choice (I used a 4-inch piece of chicken sausage, 1/2 c. mushrooms & 1 c. fresh baby spinach)
  • shredded cheese of your choice
  • salt & pepper to taste (unsalted eggs are the worst, just so you know. Like literally, the worst)

Directions:

  1. Prepare your mix-in ingredients by washing and chopping them accordingly. If you are using any sort of meat, I highly suggest cooking them to their proper temperature before adding them to the omelettes (or just used pre-cooked like I did. Bada bing.) 
  2. Spray a medium frying pan with non-stick cooking spray and set flame to medium. Add in your mix-in’s and saute until vegetables have softened and meat has been browned, about 5 minutes.
  3. In a mixing bowl, whisk the eggs and water until completely smooth. Add in the salt and pepper and set aside.
  4. Grease a 6 ct. muffin tin with non-stick spray. Spoon a heaping tablespoon of the vegetable mixture into the bottom of each cup.
  5. Pour eggs over the mixture and divide equally among the cups. Place filled muffin tin on a cookie sheet and place in the oven.
  6. Bake at 350 degrees for 15-20 minutes, or until the eggs are set (they shouldn’t look wet on the top). It took about 18 minutes for mine.
  7. Remove omelettes from the oven and top with a sprinkling of shredded cheese. Place under the broiler for 3 minutes, or until the tops are golden brown and the cheese has completely melted.
  8. Place muffin tin on a cooling rack for about 5 minutes. Use a sharp knife to cut around each omelette to release them from the pan. Serve warm.

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These would be great for a brunch and they are totally customizable depending on your dietary restrictions or preferences. You could make them with egg whites only, but I would double the amount of eggs so you would have enough. And, PS: Why waste an egg just for the egg whites? Amirite? 

Slang.

Becka

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