Mini Made To Order Omelet Cups Recipes

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MINI MADE TO ORDER OMELET CUPS



Mini Made to Order Omelet Cups image

This recipe comes from our local paper. I love to make these for my kids or for a brunch. Baked in individual muffin cups so everyone can get the mix ins that they like and none that they don't.

Provided by Pumpkie

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 4

4 eggs
1/4 cup half-and-half
salt and pepper
ham or sausage

Steps:

  • Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
  • If using vegetables I like to precook them in a skillet as we don't like our vegetables crunchy.
  • Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
  • Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
  • 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.

Nutrition Facts : Calories 62.1, Fat 4.5, SaturatedFat 1.8, Cholesterol 144.7, Sodium 50.8, Carbohydrate 0.7, Sugar 0.3, Protein 4.5

MINI OMELET CUPS



Mini Omelet Cups image

Folks always like mini dishes made in muffin pans-and these cheesy ham and spinach omelets are no exception! Bonus: Bake time is only 20 minutes.

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 6 servings

Number Of Ingredients 6

12 slices OSCAR MAYER Deli Fresh Black Forest Ham
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
3/4 cup each finely chopped onions and red peppers
1 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
6 eggs
1/4 cup MIRACLE WHIP Dressing

Steps:

  • Heat oven to 375°F.
  • Spray 12 muffin cups with cooking spray; line with ham slices. Fill with spinach, onions, peppers and cheese.
  • Whisk eggs and dressing in medium bowl until blended; slowly pour over filling in ham cups.
  • Bake 20 min. or until centers are set.

Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 215 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

EASY OMELETTE CUPS RECIPE BY TASTY



Easy Omelette Cups Recipe by Tasty image

Here's what you need: tater tots, eggs, milk, salt, pepper, your favorite omelette filling

Provided by Tasty Team

Categories     Breakfast

Yield 12 cups

Number Of Ingredients 6

36 tater tots, thawed
8 eggs
3 tablespoons milk
salt, to taste
pepper, to taste
your favorite omelette filling, of your choice

Steps:

  • In a bowl, whisk together the eggs, milk, salt, and pepper.
  • Push 3 tater tots in each cup of a non-stick muffin tin.
  • Bake at 425°F (220°C) for 10 minutes. Remove from oven.
  • Place your favorite omelette fillings in each muffin tin on top of the tater tots.
  • Pour egg mixture into each muffin tin.
  • Bake at 350°F (177°C) for 20 minutes, or until fully cooked!
  • Enjoy!

OMELET CUPS



Omelet Cups image

These omelet cups provide a quick and easy breakfast for all.

Provided by Dena

Time 1h50m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
¼ cup cooked sausage
¼ cup shredded Cheddar cheese
2 tablespoons chopped green bell pepper
8 large eggs
3 tablespoons milk
salt and ground black pepper to taste

Steps:

  • Thaw potato nuggets according to individual package instructions.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
  • Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
  • Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
  • Bake in the preheated oven until eggs are set, 30 to 35 minutes.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 10 g, Cholesterol 130 mg, Fat 9.2 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 259.8 mg, Sugar 0.7 g

MINI OMELETTE CUPS



Mini Omelette Cups image

These yummy mini omelette's make a great grab and go breakfast but you'll want to make a big deal of them they are so delicious! One morning I prepared these and my single nephew just "raved" about them. Later he kept asking how I made them so several days later we made them again with him doing most of the prep. Some day he'll have a spouse that will appreciate his curiosity for cooking the foods he loves!

Provided by carol

Categories     Breakfast

Time 25m

Yield 6 mini omelettes, 6 serving(s)

Number Of Ingredients 16

2 tablespoons butter, melted
6 large eggs
3/4 cup milk
1 tablespoon garlic powder
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped
1/2 cup parmesan cheese (optional)
salt and pepper
1/2 cup crisp bacon, chopped
1/2 cup ham, chopped
1/2 cup fresh tomato, chopped
1/2 cup olive, chopped
1/2 cup spinach, chopped
1/2 cup broccoli, chopped
1/2 cup greens, chopped
1/2 cup specialty cheese, grated

Steps:

  • Preheat the oven to 425°F Generously grease a large 6-cup muffin tin. In a large easily pourable measuring cup mixing bowl whisk the the butter, eggs, milk, garlic powder, and flour together. Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, salt and pepper. Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.
  • A tip to the wise:.
  • Instead of parsley, another aromatic herb could be substituted such as rosemary. (I like to use six fresh sage leaves, chopped). Using vegetables with a high water content like tomatoes, spinach, broccoli, onions or mushrooms will create a moister, puffier mini omelette.

Nutrition Facts : Calories 244.3, Fat 16.9, SaturatedFat 7.5, Cholesterol 220.1, Sodium 635.4, Carbohydrate 7.8, Fiber 1.1, Sugar 0.8, Protein 15.4

DENVER OMELET CUPS



Denver Omelet Cups image

In place of ham steak, you can use crumbled sausage or diced turkey breast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 2 large egg whites
Coarse salt and ground pepper
1/2 small red onion, diced small
1 small red bell pepper, stemmed, seeded, and diced small
4 ounces ham steak
3 ounces cheddar

Steps:

  • Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
  • Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 g

OMELET BISCUIT CUPS



Omelet Biscuit Cups image

My husband's a busy farmer and sometimes eats his breakfast on the run. He's able to take these omelet biscuit cups with him in his truck or tractor cab.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

1 tube (12 ounces) large refrigerated buttermilk biscuits
4 eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup diced fully cooked ham
3/4 cup shredded cheddar cheese, divided
1/3 cup chopped canned mushrooms
1 tablespoon butter

Steps:

  • Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 412 calories, Fat 24g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1317mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.

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