Mini-Omelett-Muffins – New Ideas

 

Now that school is back in session I’ve been having my usual morning crisis about what to make for breakfast. It has to be fast, it has to be gluten-free, and it has to be filling enough to last until AFTER school. You see, my youngest (and pickiest!) eater often won’t eat lunch because he doesn’t like what’s being served. Believe me, I’ve tried to send him to school with sack lunches, but he doesn’t like to do that either.  The kid is beyond frustrating at times. 🙂

 

One more “good thing” about these gems is that the flavor possibilities are practically endless! By varying the type of meat (or no meat at all), vegetables, and cheese you can tailor them to suit anyone’s tastes. Since Sten is my pickiest eater, I make his pretty plain. Usually bacon and/or sausage, cheese and eggs. But for MINE I love to add color, texture and flavor

 

Mini Omelet Muffins

12 eggs, beaten and seasoned with salt and pepper

Mix-ins:

  • diced ham
  • bacon
  • green onions
  • red bell pepper
  • mushrooms
  • shredded cheddar cheese

Directions:

 

Preheat the oven to 350 degrees. Line a muffin pan with cupcake papers and spray them with cooking spray. If using silicone muffin cups, place cups on a baking sheet. Break all the eggs into a bowl and whisk them together until well combined.  Set aside

 

 

Fill the muffin cups with the different mix-ins of your choosing, starting with the meat and finishing with the cheese.

 

 

 

Then fill the tins with the beaten eggs. The omelets will puff up a little when you bake them, so make sure to leave a bit of space at the top of each cup.

 

 

Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).

 

 

Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use (they typically keep for about a week.) Simply warm in the microwave for a quick breakfast on-the-go!

Suddenly breakfast isn’t such a crisis anymore!

GLUTEN FREE MINI OMELET MUFFINS

These mini omelet muffins are fast, microwaveable, gluten-free, filling, and portable. Perfect for those busy mornings when you’re rushing the kids to school or yourself off to work!

Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Calories: 236 kcal

NGREDIENTS:

  • 12 eggs beaten and seasoned with salt and pepper

MIX-INS

  • diced ham
  • bacon
  • green onions
  • red bell pepper
  • mushrooms
  • shredded cheddar cheese

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake papers and spray them with cooking spray. If using silicone muffin cups, place cups on a baking sheet.
  2. Break all the eggs into a bowl and whisk them together until well combined. Set aside.
  3. Fill the muffin cups with the different mix-ins of your choosing, starting with the meat and finishing with the cheese.
  4. Then fill the tins with the beaten eggs. The omelets will puff up a little when you bake them, so make sure to leave a bit of space at the top of each cup.
  5. Bake for 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).
  6. Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use (they typically keep for about a week.) Simply warm in the microwave for a quick breakfast on-the-go!

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