Katie Brown’s Mini Omelet Cups

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Mini Omelet Cups

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  • 4 eggs
  • ¼ cup half-and-half
  • salt and pepper

Assorted mix ins

  • shredded cheese or diced vegetables or cooked and chopped bacon, ham, or sausage.

Directions:

Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.

1.
Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.

2.
If using vegetables I like to precook them in a skillet as we don't like our vegetables crunchy.
3.
Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
4.
Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.

5.
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.

Comments

  1. I am so making these tomorrow!

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