Muffin Cup Omelettes
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We love experimenting on Sundays with breakfast.
Typically, I am not a huge breakfast person, but on Sundays it’s a family tradition.
My husband usually makes it, and I have to say my two favorites are his french toast or his omelettes!
I ALWAYS request omelettes on Mother’s Day and my birthday, then he can’t say “no…that’s too messy” or “no….those take so long.”
These little babies just made me get my omelettes more often!
Typically, we chop up a bunch of stuff and everyone gets to choose what they want in theirs.
This time, I was making them, and I they got what I like!
I am fortunate though, because my kids eat everything.
Nope, not a picky one in the bunch!
So, feel free to add whatever you like, and make them the way you prefer your omelette.
Go crazy on Sunday… then take a nap.
It’s the weekend ya know.
Because they’re Easy Like a Sunday Morning.
Combine eggs and milk with a whisk, add in veggies, and salt and pepper.
Place a piece of bacon around the outside rim of the muffin cup.
Divide egg mixture between the muffin cups. I used a ladle to evenly distribute veggies.
Don’t over fill, they will grow! I had a couple that overflowed.
So maybe a little less than what’s pictured here.
Place in the oven and bake for 30-35 minutes, or until eggs are set.
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Muffin Cup Omelettes
Perfect little bite size omelets with all your favorite ingredients.
Servings: 12
Calories: 133kcal
Ingredients
- 2 pieces of bacon cooked until slightly done.
- 10 eggs
- 1 cup milk
- 1/2 cup spinach coarsely chopped
- 1/4 cup onion chopped
- 1/2 cup tomatoes chopped
- 1/2 cup mushrooms sliced, or 1 – 4 ounce can
- 1 cup shredded cheese of choice we used colby jack
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Prepare a muffin tin (1 dozen size) with non-stick cooking spray.
- Slightly cook your bacon so it just starts to get done.
- Chop up ingredients.
- Combine eggs and milk with a whisk, add in veggies, and salt and pepper.
- Place a piece of bacon around the outside rim of the muffin cup.
- Divide egg mixture between the muffin cups. I used a ladle to evenly distribute veggies.
- Don’t over fill, they will grow!
- Place in the oven and bake for 30-35 minutes, or until eggs are set.
- Remove by sliding a butter knife around the edge.
- Enjoy!
Nutrition
Serving: 1 | Calories: 133kcal | Carbohydrates: 3g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 170mg | Sodium: 208mg | Sugar: 1g
This is such a fun way to have omelets. I really like that I can put different food items in these. Then eat on them during the week.