Omelets are a hearty, delicious way to get your morning protein, but who has time to make an omelet every morning? Here’s what to do…
Bake mini omelets in a muffin tin once or twice a week, and you’ll have yummy egg breakfasts to go whenever you want! They’re quick and easy to do. Preheat your oven to 350°F, and coat a six-cup muffin tin (nonstick works best) with cooking spray. Beat four eggs, blend in one-quarter cup of your favorite shredded cheese and salt and pepper to taste. You can also add a tablespoon or two of your favorite omelet filling, such as sautéed peppers or onions. We like roasted red peppers chopped up (no sautéing necessary!) or leftover ham. (Be sure not to add too much filling. You want the omelet muffins to puff slightly.) Divide the mixture among the muffin cups, about one-quarter cup a piece. Bake for about 15 minutes, checking at around 12 or 13 minutes. The omelets should be firm but still soft in the center. Loosen the mini omelets from their cups with a knife or pie server (or just invert the pan if you’re using nonstick). Let cool slightly, and they are ready to pack up and go…or refrigerate the leftovers for future mornings. For a delicious, wholesome breakfast, microwave one or two muffins on high for 30 seconds till warm—it beats anything you can get at a fast-food joint!
Thanks to Maureen Naccari for this handy recipe.
More easy food tips…
• Fast Way to Make Bread Crumbs
• Spill-Proof Your Cooking Oil
