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Mini Omelet Oven Recipe

Mini Oven Omelets are equally at home on a sandwich or on an elegant buffet. These tiny taste temptations can be individualized to suit anybody's taste.

Mini Omelet Oven Recip


˝ cup finely chopped vegetables (Use your favorite combination of peppers, onions, mushrooms, spinach, or broccoli. If your family doesn’t like vegetables, feel free to leave them out. You may also add cooked bacon bits. If you use bacon, reduce the salt. )
9 large eggs (I use Sparboe Farms Omega Plus with Lutein, since they have rich orange yolks.)
1 teaspoon salt
˝ teaspoon pepper
1 teaspoon Tabasco or other pepper sauce (optional)
˝-1 cup of your favorite shredded cheese (I use a Mexican blend or Colby jack.)


At least 15 minutes before you want to bake the mini omelets, arrange your shelf levels so that your muffin tin or tins will be able to fit on a middle shelf. Preheat your oven to 325 degrees F. It helps to arrange the shelves before you heat the oven!

In a medium bowl with a cover, add the vegetables. Add the eggs one at a time, beating after every three eggs. Add the seasonings and beat. The eggs should be thick and lemony looking. This step may be done the night before. Also, combine the vegetables and eggs at least half an hour before baking them to give the vegetables a chance to macerate. This lets the flavor of the vegetables absorb into the food.

Using muffin tins that have been sprayed with non-stick cooking spray, ladle 1/3 cup of the egg mixture into each of the muffin cups. Sprinkle about a teaspoon of cheese on the eggs in each cup. Carefully, put the muffin tins in the oven.

The omelets are done when a knife inserted into the middle of one comes out clean. This takes about 25 minutes. They will puff up and also start to pull away from the sides of the cups. When the mini omelets are done, remove the muffin tins from the oven and cover with a clean towel to help them retain heat. This recipe makes 12 mini omelets.

You may serve them from the muffin tins or remove them to a heated plate. I like to leave the covered muffin tins on top of the stove until the biscuits are baked or the other breads are prepared. Just be careful not to set the towels on fire!

*Use the Mini Oven Omelets in biscuit sandwiches.
*Grill an English muffin and melt cheese on one side of the muffin. Fill the cheesy muffin with a Mini Oven Omelet.
*Warm a tortilla or low-carb tortilla. Melt cheese on the tortilla. Chop an omelet up and spread the chunks down the middle of the tortilla. Sprinkle with shredded lettuce. Add salsa and sour cream. Roll the whole thing up and enjoy your omelet wrap. You may add chopped sausage or bacon sprinkles, too.

Mini Omelets freeze well when placed in zipped individual bags. Put the individual bags in larger freezer bags. You can take one at a time out to thaw in the refrigerator. Heat in the microwave, but don't overheat the eggs.

These Mini Oven Omelets make excellent fast food homemade sandwiches.
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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.


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