Holy Spoons

The gift of hospitality sometimes comes with food.

Breakfast Omelette Muffins

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I can’t decide what to call them. Mufflettes? Momlettes? They are simply omlettes with the usual add-ins, but made in muffin tins. And they are EASY. EASY I tell you! The original recipe (found here) was for 6, but I doubled it and used my muffin pan which makes a dozen.

INGREDIENTS:

  • 8 eggs
  • 2 large roma tomatoes, chopped
  • 1/4 of a large red onion, diced
  • 1-2 cups shredded sharp cheddar cheese
  • 1/2 cup milk
  • 1 tsp oil
  • 1 tsp baking soda
  • 1/4 cup minced basil
  • salt and pepper to taste

INSTRUCTIONS:

  1. Beat together eggs, milk, oil, basil, salt, pepper and baking soda
  2. Generously grease muffin tin with non-stick cooking spray
  3. Place tomatoes and onions in each muffin cup
  4. Place cheese on top of each muffin cup
  5. Pour egg mixture evening over each muffin cup.
  6. Bake at 375 for 20-25 minutes.
  7. Allow to cool 5 minutes in pan; run a knife around the edge of each muffin cup and remove each one to a platter.
  8. Serve warm

NOTES:

I made these for a vegetarian, but you could easily add in cooked bacon or sausage, ham or peppers. To make this even easier, you can get your veggies pre-chopped from the salad bar OR (even easier) used a can or two of Rotel (tomatoes, onions and chilies) in place of the tomato and onion.

These could be done in any size muffin tin. I am sure you could use a mini (appetizer) size as well. For easier removal, I might try muffin papers the next time.

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on September 28, 2015 by in breakfast, eggs, vegetarian and tagged , .
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