November 14, 2016

Muffin Cup Omelets

You know, we're all a little short on time in the mornings.  Be it because we hit the snooze button one too many times (you know who you are), or the baby's up all night, or the kids bus arrives before the butt crack of dawn....whatever the reason, we could all use a little help. 

Muffin cup omelet's aren't something I invented, in fact they're all over the Internet so you can get a bunch of ideas from there if you want.  But this one is one my family enjoys, (Next time I'm throwing in black olives). 

These are easy to throw together and they will last all week in the refrigerator.  Just keep in an air tight container. Microwave for about 30 seconds when ready to eat and ta da! Breakfast is served!

Your options are endless, customize them your own way. You really can't go wrong.

Muffin Cup Omelets
From Alissamay's kitchen

  • 12 large eggs
  • 1 pound breakfast sausage (I used Neese)
  • 1 small onion, diced
  • 1 cup shredded cheese (I used colby jack)
  • baby spinach leaves
  • You can omit and add the ingredients of your choice. 
Cooking Directions
  1. Preheat oven to 350 and grease a 12 cup muffin tin with non-stick spray.
  2. In a frying pan, cook the sausage and onion until done, drain oil and set aside.
  3. To the bottom of each muffin cup, add about 3-4 leaves of spinach and press them down to the bottom. Add a spoonful of sausage/onion into each cup and then go back and keep filling the cups evenly with the remaining sausage/onion until it's all been used.
  4. Top the sausage with more veggies of your choice if desired.
  5. In a large bowl, whisk together the eggs and add a little milk and whisk. Add salt and pepper.
  6. Pour the eggs into each cup until it gets to the top of each cup. Sprinkle with cheese and bake for 25-30 minutes or until the cheese has melted and the egg becomes puffy.
  7. Remove and let sit in the muffin tin for about 5 minutes.
  8. Top with salsa and sour cream, or whatever you desire.

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