Mini Made To Order Omelet Cups Recipes

MINI OMELETTE CUPS

Mini Omelette Cups image

These yummy mini omelette's make a great grab and go breakfast but you'll want to make a big deal of them they are so delicious! One morning I prepared these and my single nephew just "raved" about them. Later he kept asking how I made them so several days later we made them again with him doing most of the prep. Some day he'll have a spouse that will appreciate his curiosity for cooking the foods he loves!

Provided by carol

Categories Breakfast

Time 25m

Yield 6 mini omelettes, 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons butter, melted
6 large eggs
3/4 cup milk
1 tablespoon garlic powder
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped
1/2 cup parmesan cheese (optional)
salt and pepper
1/2 cup crisp bacon, chopped
1/2 cup ham, chopped
1/2 cup fresh tomato, chopped
1/2 cup olive, chopped
1/2 cup spinach, chopped
1/2 cup broccoli, chopped
1/2 cup greens, chopped
1/2 cup specialty cheese, grated

Steps:

Preheat the oven to 425°F Generously grease a large 6-cup muffin tin. In a large easily pourable measuring cup mixing bowl whisk the the butter, eggs, milk, garlic powder, and flour together. Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, salt and pepper. Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.
A tip to the wise:.
Instead of parsley, another aromatic herb could be substituted such as rosemary. (I like to use six fresh sage leaves, chopped). Using vegetables with a high water content like tomatoes, spinach, broccoli, onions or mushrooms will create a moister, puffier mini omelette.

Nutrition Facts : Calories 244.3, Fat 16.9, SaturatedFat 7.5, Cholesterol 220.1, Sodium 635.4, Carbohydrate 7.8, Fiber 1.1, Sugar 0.8, Protein 15.4

EASY OMELETTE CUPS RECIPE BY TASTY

Easy Omelette Cups Recipe by Tasty image

Here's what you need: tater tots, eggs, milk, salt, pepper, your favorite omelette filling

Provided by Tasty Team

Categories Breakfast

Yield 12 cups

Number Of Ingredients 6

Ingredients

36 tater tots, thawed
8 eggs
3 tablespoons milk
salt, to taste
pepper, to taste
your favorite omelette filling, of your choice

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!

EASY BAKED MINI-OMELETS

Easy Baked Mini-Omelets image

Found this on Facebook. NOTE: Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked. NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well !! NOTE: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.

Provided by internetnut

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 lb bacon or 1 lb sausage, cooked and drained
1 cup favorite vegetables, sauteed (optional)
8 large eggs
1/4 cup milk or 1/4 cup cream, if you're feeling self-indulgent
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese (I used swiss)

Steps:

Preheat oven to 375 and spray cupcake pan with vegetable spray.
Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.
Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.
Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.
Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).

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