I Love baking in muffin tins lately. I found this recipe from an old Family Fun magazine and changed things around a little bit to make them healthier.
Ingredients:
12 eggs
Salt and Pepper to Taste
Toppings you like in your omelets, such as:
Onions, Green Onions, Green and Red Peppers, Fresh Mushrooms, Tomatoes, Cheese, Turkey Bacon, and Ham
Directions:
Heat oven to 350 degrees.
Spray the muffin tin with non-stick cooking spray, then crack an egg into each muffin tin hole. I did half of them with just egg whites and the other half the entire egg (yolk and whites).
Once you crack them in the tin, take a fork and smash the yoke and mix around the egg whites. Add Salt and Pepper as needed.
Then add about 2 tablespoons of the veggies/toppings you like into each tin.
Sprinkle a little bit of cheese on top.
Sprinkle a little bit of cheese on top.
Put into the oven and cook for 20 minutes or until the eggs are a little brown on top. Wait a few minutes then pop them out with a fork.
12 egg omelets are a lot for our little family so I froze some we had them for breakfast a few days later. 
So awesome!!
ReplyDeleteWhat a neat idea to make omelets this way. So much easier and I love the smaller size.
ReplyDeleteWhat a great idea for a quick breakfast on the go. Did these still taste good after being frozen? How long would you Microwave for? I am so trying these.
ReplyDeleteThey still tasted good from being frozen. I Let them thaw in the fridge over night then microwaved them for about 30 seconds. I LOVED them with salsa! :)
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