Muffin Pan Omelets Recipe

Muffin Pan Omelets Recipe
Most families are busy in the morning, especially those with kids getting ready for school in addition to parents getting ready for work. So it stands to reason that breakfast has to be something fast and easy. The following Muffin Pan Omelets are quick and easy, but the most important part is that you can make a dozen at a time and they freeze beautifully. These yummy omelets, that you can personalize with ingredients that you and your family like, can be taken from the freezer and microwaved for a minute or two; that certainly beats cold cereal on a frosty morning. Toast is a good accompaniment, or fresh fruit, if it's convenient. They are also small enough that they can be wrapped in a napkin and taken on the go.
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You can use any breakfast meat such as ham, crisp bacon, or sausage, as well as cooked chorizo (add jalapenos and other Mexican ingredients for a South of the Border omelet). Leftover vegetables work nicely, as well as any fresh ones that happen to be in the fridge. These are so good, you'll want to double the batch; they'll disappear quickly.

12 Small Omelets

36 frozen tater tots
1 cup chopped vegetables, such as onions, red or green peppers, zucchini, etc.
1 cup breakfast sausages, sliced, or substitute crisp crumbled bacon or diced ham or a mixture

9 eggs
1/3 cup milk
1/4 teaspoon salt

3/4 cup grated cheese
  1. Preheat oven to 400°.
  2. ,li> Spray the inside of a 12-cup muffin pan liberally with non-stick spray.
  3. Cut 12 pieces of parchment into small rounds and place one in each muffin cup; spray the parchment.
  4. Place three tater tots (thaw in microwave for a minute or two if necessary) into each cup and use a tart tamper or glass to press them down.
  5. Place in the oven and bake for 10 minutes.
  6. Meanwhile, chop the vegetables and slice or chop the breakfast meats.
  7. Whisk together the eggs, milk, and salt.
  8. When the tater tots are done, remove from the oven and turn the oven temperature down to 350°.
  9. Divide the vegetables between the muffin cups (about 1 1/2 tablespoons each), and top with the breakfast meats (also about 1 1/2 tablespoons each).
  10. Pour the egg mixture into each cup; top with a tablespoon of cheese.
  11. Bake 18-22 minutes or until the eggs are set.
  12. Serve immediately, or cool and freeze in an airtight container.

Amount Per Serving
Calories 126 Calories from Fat 82
Percent Total Calories From: Fat 65% Protein 27% Carb. 9%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 174 mg
Sodium 253 mg
Total Carbohydrate 3 g
Dietary Fiber 0 g
Sugars 0 g
Protein 8 g

Vitamin A 6% Vitamin C 2% Calcium 0% Iron 4%






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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.