OMELET MUFFINS
Baked omelet muffins. These muffins are easy to make, store well, and are portable.
Provided by Kirbie
Categories Breakfast
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Grease the interior of a nonstick muffin pan.
- In a medium bowl, add eggs and milk. Whisk until uniform. Stir in cheese, bell peppers, spinach, salt, scallions and any other omelet ingredients you are adding.
- Scoop batter into muffin tin, filling them almost to the rim. You should have enough batter for 12 muffins.
- Bake for about 20-25 minutes, or until eggs are cooked. The muffins will initially be very puffy, but will sink back down when they cool.
- Use a thin spatula to loosen edges of muffins to remove them from the pan. Eat while warm. Store uneaten muffins in fridge or freezer.
Nutrition Facts : ServingSize 1 muffin, Calories 93 kcal, Carbohydrate 1 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 134 mg, Sodium 160 mg, Sugar 1 g
OMELET MUFFINS
I make these muffins on a Sunday night and freeze them. I take a couple of them to work and just pop them in the microwave for 45 seconds to 1 minute.
Provided by Tracy Brown
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h35m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 muffin tins. Line a baking sheet with aluminum foil.
- Lay bacon strips in a single layer on the baking sheet. Bake in the preheated oven until browned and crisp, about 30 minutes. Reserve grease. Drain bacon slices on paper towels. Chop into small pieces.
- Transfer bacon grease to a skillet. Cook onion in the skillet over medium heat until transparent. Drain on paper towels.
- Whisk eggs and milk together in a bowl. Add bacon, onion, spinach, Colby Jack cheese, hot pepper sauce, Italian seasoning, salt, and pepper. Scoop mixture into muffin pans using an ice cream scoop, filling cups 3/4 full.
- Bake in the preheated oven until muffins harden at the edges, about 50 minutes.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.9 g, Cholesterol 93.6 mg, Fat 7.8 g, Fiber 0.3 g, Protein 7.4 g, SaturatedFat 3.6 g, Sodium 273.7 mg, Sugar 0.7 g
EASY BREAKFAST EGG MUFFINS
Your favorite breakfast casserole or omelet in egg muffin form! Great for on-the-go breakfasts and very customizable to your own tastes. You can substitute any vegetables or meat that you like. I love to make a dozen of these and have them in my fridge to take on the go in the mornings to work.
Provided by Catherine
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Place green onions and bell peppers into a large mixing bowl. Add eggs, bacon, milk, garlic powder, onion powder, salt, and pepper. Sprinkle Cheddar cheese into the bowl and whisk ingredients together until incorporated.
- Pour mixture equally into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 134.7 calories, Carbohydrate 3.3 g, Cholesterol 141.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 9.6 g, SaturatedFat 4 g, Sodium 273.7 mg, Sugar 1.7 g
BREAKFAST EGG OMELETTE MUFFINS RECIPE - (4.5/5)
Provided by mikeimmell
Number Of Ingredients 5
Steps:
- Preheat your oven to 375°F. Spray a regular 12 cup muffin tin with nonstick spray or use liners. Chop all your fillings and place a bit of each, including the cheese, into the bottom of the cups. Fill them about 2/3 to 3/4 of the way full. Beat eggs with the milk (you can skip the milk if you prefer), and season to your liking. Pour egg mixture into each cup, level with the pan edge. Bake 25 to 30 minutes. Muffins will puff up a little bit and brown around the edges. Cool before removing from muffin tin.
SCRAMBLED EGG MUFFINS
After enjoying scrambled egg muffins at a local restaurant, I came up with this version that my husband likes even better. They're pretty, hearty and fun to serve, too. -Cathy Larkins, Marshfield, Missouri
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.
Nutrition Facts : Calories 133 calories, Fat 10g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 268mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.
BREAKFAST OMELETTE
"My teenage stepsons are hearty eaters, so I like to make them a big breakfast when they visit," relates LuAnn Edele of Brewster, New York. "With its zesty filling, this Southwestern-style omelet is one of their favorites. I serve it with fresh-baked corn muffins."
Provided by Taste of Home
Time 15m
Yield 1 serving.
Number Of Ingredients 11
Steps:
- In a bowl, beat the eggs, water, chives, hot pepper sauce, salt, pepper and dill until blended. In an 8-in. skillet, melt butter over medium-low heat; add the egg mixture., As eggs set, lift the edges, letting uncooked portion flow underneath. Top with cheese and salsa. Fold omelet in half. Cover and cook for 1-2 minutes or until the cheese is melted. Serve with sour cream and additional salsa if desired.
Nutrition Facts : Calories 371 calories, Fat 29g fat (16g saturated fat), Cholesterol 486mg cholesterol, Sodium 994mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
DENVER OMELET BREAKFAST MUFFIN
Enjoy a morning favorite on-the-go-and anywhere else-with the Denver Omlete Muffins recipe. Denver Omlete Muffins have everything you love about the classic dish in perfect little package.
Provided by My Food and Family
Categories Home
Time 30m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F
- Combine ham and vegetables; spoon into 12 muffin pan cups sprayed with cooking spray. Top with cheese.
- Whisk eggs and milk until blended; pour over ingredients in muffin cups.
- Bake 15 min. or until knife inserted in centers comes out clean. Cool 5 min. before removing muffins from pan to serve.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 165 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.6954 g, Sugar 0 g, Protein 9 g
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- In a medium sized bowl whisk the eggs, half and half, salt and pepper. Pour over the top of the cheese and fill the liner until almost full.
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- Cook bacon in a large skillet over medium heat until crisp, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving the bacon fat in the pan. Add broccoli and scallions and cook, stirring, until soft, about 5 minutes. Remove from heat and let cool for 5 minutes.
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