Bonnies Perfect 40 Second Mini Omelet Recipes
OVEN BAKED MINI OMELETS RECIPE - (4.5/5)
Provided by Cathie davidson
Number Of Ingredients 8
Steps:
- Brown onion and Meat in a skillet. Place onion and ham mixture into a greased muffin tin (can use cooking spray). Add eggs, milk, oil, baking powder and salt & pepper into a bowl and whisk together. Add some shredded cheese on top of ham and onion mixture. Pour egg mixture into each muffin cup. Bake at 375 for 20-25 minutes.
EASY BAKED MINI-OMELETS
Found this on Facebook. NOTE: Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked. NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well !! NOTE: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.
Provided by internetnut
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 and spray cupcake pan with vegetable spray.
- Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.
- Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.
- Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.
- Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).
40-SECOND OMELET
Make and share this 40-Second Omelet recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Beat together eggs and water until blended.
- In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water.
- Pour in egg mixture. Mixture should set immediately at edges.
- With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
- Fill the omelet with 1/2 cup of desired mixture.
- With a pancake turner, fold omelet in half.
- Invert onto plate and serve immediately.
Nutrition Facts : Calories 248.8, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 222.4, Carbohydrate 0.8, Sugar 0.8, Protein 12.7
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