Muffin Tin Omelettes Recipes

MUFFIN TIN OMELETS

Steps:

• In a large bowl, beat together eggs and cream until well blended. Stir in all other ingredients. Spoon into a well-greased muffin tin, dividing evenly among the cups.
• Bake at 350 for 20 minutes or until set in the center. Allow them to cool slightly before removing them from the muffin tin. Allow them to cool fully before placing them in a zipper-seal bag and storing them in the fridge. Eat within 5 days.

MUFFIN TIN OMELETTES

Steps:

• Preheat oven to 400 F and grease a 12 cup muffin tin
• In a large bowl whisk together eggs, milk, salt and pepper
• Add chopped veggies and meat to egg mixture and stir.
• Using a 1/2 cup measuring cup, scoop egg mixture into a greased muffin tin until dispersed evenly
• Add 1 tbsp of grated cheese on top of each omelette
• Fill empty muffin molds with 2 tbsp of water
• Cook Omelettes at 400 F for approximately 15 minutes or until eggs are cooked the way you like them
• Allow to cool for 3-5 minutes, remove from muffin molds and serve on top of whole grain toast

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.