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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mini Omelet Muffins Recipe

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This recipe for Mini Omelet Muffins is from The Beans Soup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 eggs, beaten and seasoned with salt/pepper

Mix - Ins

Diced ham
Mushrooms
Onions
Sausage
Bacon
Green Onions
Peppers
Shredded cheese
Directions:
Directions:
Preheat oven to 350 degrees. Line a muffin pan with cupcake papers and spray with cooking spray. Break all eggs into a bowl and whisk together until well combined and set aside. Fill the muffin cups with the mix-ins of your choice, starting with the meat first and finishing with the cheese. Then fill the muffin cups with the beaten eggs. The omelets will puff up a little when you bake them so make sure you leave a bit of space at the top of each cup. Bake for 18-20 minutes, or until you can poke the center with a knife and it comes out clean (or almost clean). You can cool them completely and store in an airtight container until ready to use. Simply warm in the microwave for about 30 seconds.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Love these! They are great for on the go breakfast!

 

 

 

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