Savory Omelet Cups Recipes

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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

SAVORY OMELET FOR ONE RECIPE BY TASTY



Savory Omelet For One Recipe by Tasty image

Here's what you need: eggs, milk, salt, pepper, cayenne pepper, paprika, cheddar cheese blocks, gouda blocks, salami, garlic, onion, ketchup, olive oil, tortillas

Provided by Domenic Presta

Yield 1 serving

Number Of Ingredients 14

2 eggs
1 ½ tablespoons milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
5 cheddar cheese blocks
3 gouda blocks
7 blocks salami
1 tablespoon garlic, minced
2 tablespoons onion, diced
ketchup, optional
1 tablespoon olive oil
2 tortillas

Steps:

  • Set up a bowl on the counter, and crack two eggs into it. To this, add milk, salt, pepper, cayenne pepper, and paprika.
  • Whisk the ingredients until they form a mixture.
  • While whisking, warm a small pan on medium heat with 1 tbsp of either butter or olive oil.
  • Once the pan is hot, pour the egg mixture into it.
  • Cut cheeses and salami into 5 by 5 by 5-millimeter cubes: you should have around 17-20 of them total. The ratio from cheese to salami should be around 2:1.
  • Add the garlic and onion into the pan.
  • After the garlic and onion have cooked for a bit, add the cheese and salami into the pan.
  • Continue to cook everything, until the egg is completely cooked, and the cheese is melted.
  • Set up a tortilla on a plate, and place the cooked omelette onto it.
  • If you'd like, squirt a little ketchup onto the omelette, but don't smother it.
  • Place a second tortilla over the omelette. Cut into halves and serve.
  • Enjoy!

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

SAVORY FRENCH OMELET



Savory French Omelet image

I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! Perfect for a breakfast thats full of flavor!

Provided by superblondieno2

Categories     Breakfast

Time 20m

Yield 4 omelets, 4 serving(s)

Number Of Ingredients 10

6 -8 slices bacon
3 tablespoons vegetable oil
2 potatoes, peeled, finely chopped
1 leek, sliced
8 eggs
1 pinch salt
1 pinch white pepper
1/2 cup gruyere cheese, finely chopped (2 oz.)
2 tablespoons parsley, chopped
1 fresh parsley sprig

Steps:

  • In a large skillet, fry bacon until crisp. Crumble cooked bacon;.
  • set aside. Add 1 tablespoon oil to bacon drippings.
  • Add potatoes.
  • and leek; saute until tender. Stir in crumbled bacon; set aside.
  • In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese.
  • Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top.
  • Fold cooked omelet in half. Use a broad spatula to place omelet on a platter.
  • Garnish with parsley sprig.
  • If desired, cook 4 small omelets instead of 1 large omelet.

Nutrition Facts : Calories 545.1, Fat 40, SaturatedFat 12.1, Cholesterol 461, Sodium 519.4, Carbohydrate 22.9, Fiber 2.8, Sugar 2.5, Protein 23.1

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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