Miniature Omelettes With Ricotta Recipes

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EASY BAKED MINI-OMELETS



Easy Baked Mini-Omelets image

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

1 lb bacon or 1 lb sausage, cooked and drained
1 cup favorite vegetables, sauteed (optional)
8 large eggs
1/4 cup milk or 1/4 cup cream, if you're feeling self-indulgent
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated parmesan cheese (I used swiss)

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).

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