Breakfast Egg Omelette Muffins Recipe 455 Recipes

LOADED BAKED OMELET MUFFINS

Steps:

• Preheat the oven to 350F. Spray the muffin tins with cooking spray.
• In a large bowl whisk the eggs, season with salt and pepper.
• Mix in the remaining ingredients.
• Fill and place tins on a cookie sheet and bake 20 to 25 minutes, until set.

BREAKFAST EGG OMELETTE MUFFINS RECIPE - (4.5/5)

Steps:

• Preheat your oven to 375°F. Spray a regular 12 cup muffin tin with nonstick spray or use liners. Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3 to 3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer), and season to your liking. Pour egg mixture into each cup, level with the pan edge. Bake 25 to 30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.

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.

EASY EGG MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 4. Brush half the oil in an 8-hole muffin tin. Heat the remaining oil in a frying pan and add the broccoli, pepper and spring onions. Fry for 5 mins. Set aside to cool.
• Whisk the eggs with the milk, smoked paprika and half the cheese in a bowl. Add the cooked veg. Pour the egg mixture into the muffin holes and top each with the remaining cheese and a few chives, if you like. Bake for 15-17 mins or until golden brown and cooked through.

LIGHT & EASY MUFFIN PAN OMELETS

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.

OMELET MUFFINS

Steps:

• 1. Crumble and cook sausage until no longer pink. Drain off fat.
• 2. Beat eggs and then mix in the next 5 ingredients.
• 3. Stir in cooked sausage and cheese.
• 4. Grease muffin tin. Pour 1/3 cup of mixture into each muffin cup. Bake at 350 for 20-25 minutes.

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.