Thursday, January 5, 2012

Mini Omelets - Egg Bites

 
 
 
For a fun and easy morning meal, try these small-scale egg dishes.

Baked in individual muffin cups, they ensure that everyone gets the

mix-ins they like.
 

Ingredients

8 large eggs or 1 carton (16oz) of REAL EGG BEATERS from Costco

1/2  cup half-and-half or ½ cup of Soy Milk for non-dairy drinkers

1/2 teaspoon salt

Assorted mix-ins (such as shredded cheese, diced vegetables, and cooked and

chopped bacon, ham, or sausage)

Grated Parmesan cheese (optional)


Instructions

1. Heat your oven to 350º F and coat a 12-cup muffin pan with nonstick cooking spray.

2. In a pan add all chopped up veggies. I 1/4 cup of bell peppers, mushrooms, red onion, and ROTEL(tomato & chilies) + 1 tbsp chopped garlic. Pour a light amount of EVOO on them and cook on medium heat until fully cooked.

3. Whisk together the eggs, half-and-half or milk, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups. Fill 3/4 high.

4. Add about 2 tablespoons of mix-ins to each cup, and then sprinkle on a bit of Parmesan cheese, if you like. I tried bacon in some, shredded cheddar on top of one, and parmesan on top of another. All came out perfect.

5. Bake the mini omelets until they are puffy and the edges are golden brown, about 20 to 25 minutes. If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan. If you have leftovers, you can pop them in the microwave for 1 minute and they come out exactly the same over the next couple days. These are perfect for camping if you have a microwave.

Makes 12 mini omelets.

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