Mini Omelettes To-Go
Breakfast anyone? When most teenagers are given the option between extra sleep and breakfast, they will always choose extra sleep. However, I still felt it was important for them to eat the most important meal of the day so my solution was breakfast to-go! Each Sunday, I would prep for the week by making these mini omelettes, that way during the rush of the morning, all we had to do was pop them in the microwave for 20-30 seconds (optional, of course) and then we were on the road! My daughters would select their “row” and fill the muffin holes with their favorite items. Instead of skipping breakfast entirely, they now had a quick, healthy, and protein packed breakfast. I love them because they are like mini, crustless quiches. Plus, they are customizable based on your cravings, and you won’t get tired of the same flavors each day. Some of my favorites to try are loaded, all veggie, broccoli and cheese, but I encourage you to do whatever your taste buds desire. Always make sure to wash and dry your veggies first and make sure to not use muffin liners as they will disintegrate. (lesson learned!) Let’s get cooking!
What you need:
Muffin pan that holds 12 muffins (Silicone muffin tins work the best – no sticking of the eggs)
Nonstick Cooking Spray
1 dozen eggs
1½ cups milk
Salt and pepper to taste
My favorite fillings, diced (be creative!):
Onions
Green Peppers
Cheese (shredded Swiss, gruyere, cheddar, mozzarella, grated Parmesan or any type)
Mushrooms
Salad or baby Shrimp
Tomatoes
Broccoli
Tiny fingerling potatoes
Spinach (washed and dried)
Cooked, chopped bacon
Jarred, minced garlic
Cooked, sausage crumbles
Cooked, chopped ham
Combine eggs and milk. Whisk together until scrambled and a bit frothy. Add some salt and pepper; mix well and set aside. Spray the muffin tin with the nonstick spray. Add a little bit of each of your fillings to each muffin hole. The egg mixture is going to cover it up. Fill each muffin hole ¾ full with the egg mixture. Do not fill to the top, fill just below since the eggs will puff up during cooking and you do not want them to overflow.
Bake at 350° for 26 minutes or until the eggs are set. Remove from oven and cool. Once cooled, use a table knife and gently run the knife on the inside of the muffin hole to loosen the egg. Eat now or store in the refrigerator for an easy breakfast.
Reheat: Place Mini Omelette To-Go on a microwave safe plate. Pop it in the microwave for about 15 seconds. Cover the muffin tin with foil and refrigerate the rest until ready to use or pop in a plastic bag and refrigerate until ready to use.
For a muffin tin that holds six, use ¾ cup milk with 6 eggs
Some of my favorite combinations to help get you started:
Broccoli and cheese
All veggie
Spinach, baby shrimp, and Swiss
Bacon, egg, and cheese
Mini Omelettes To-Go
Ingredients
- Nonstick Cooking Spray
- 1 dozen eggs
- 1½ cups milk
- Salt and pepper to taste
- Onions, diced (optional)
- Green Peppers, diced (optional)
- Cheese (shredded Swiss, gruyere, cheddar, mozzarella, grated Parmesan or any type) (optional)
- Mushrooms, diced (optional)
- Salad or baby Shrimp (optional)
- Tomatoes, diced (optional)
- Broccoli, chopped (optional)
- Tiny fingerling potatoes, diced (optional)
- Spinach (washed and dried), chopped (optional)
- Cooked, chopped bacon (optional)
- Jarred, minced garlic (optional)
- Cooked, sausage crumbles (optional)
- Cooked, chopped ham (optional)
Instructions
- Preheat oven to 350°
- Combine eggs and milk.
- Whisk together until scrambled and a bit frothy.
- Add some salt and pepper; mix well and set aside.
- Spray the muffin tin with the nonstick spray.
- Add a little bit of each of your fillings to each muffin hole. The egg mixture is going to cover it up. Fill each muffin hole ¾ full with the egg mixture. Do not fill to the top, fill just below since the eggs will puff up during cooking and you do not want them to overflow.
- Bake at 350° for 26 minutes or until the eggs are set.
- Remove from oven and cool.
- Once cooled, use a table knife and gently run the knife on the inside of the muffin hole to loosen the egg.
- Eat now or store in the refrigerator for an easy breakfast.