Omelet Cups Recipes

MUG OMELET

Steps:

• Grease the inside of a microwave-safe 12-ounce mug with the butter. Add the eggs and milk, then beat with a fork until well combined.
• Stir in the cheese, ham, bell pepper, salt and pepper.
• Microwave on a medium-high setting for 1 1/2 minutes, then stir and microwave until the eggs are set, an additional 1 to 1 1/2 minutes.
• Let cool slightly before serving.

OMELET BISCUIT CUPS

Steps:

• Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

OMELET CUPS

Steps:

• Thaw potato nuggets according to individual package instructions.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
• Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
• Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.

DENVER OMELET CUPS

Steps:

• Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
• Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

MINI MADE TO ORDER OMELET CUPS

Steps:

• Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
• If using vegetables I like to precook them in a skillet as we don't like our vegetables crunchy.
• Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
• Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
• Bake the omelets until they are puffy and the edges are golden brown, about 20 - 25 minutes. If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.