Let’s face it, life is busy – and sometimes you just need something substantial for breakfast. For me, that means eggs. But there just never seems to be enough time in the morning to throw together anything more than cereal… until my friend Stephanie shared her awesome suggestion (and recipe): Make mini “omelets” in muffin tins at the beginning of the week and refrigerate. Brilliant! See my attempt below:
Turn the oven to 350°F. Mix eggs or egg whites in a bowl for desired quantity. I found that 1 egg per mini “omelet” worked well.
Prepare your mixings! For mine, I used prosciutto, sauteed mushrooms, spinach and parmesan cheese.
Spray the muffin tins with some sort of non-stick spray or coat with olive oil. Pour eggs into the tins, about 2/3s of the way, or about 1 egg per hole. Add mixings to the tin. This is the fun part! You can make all of them different if you’d like. Then add any seasonings you prefer, and mix each mini “omelet” with a fork or mini-wisk.
The eggs and mixings should be close to the top, but not all the way. As you can see below, we got a little careless!
These are my fiancé’s. He made his with salsa, chili powder, cheddar cheese, prosciutto, and small square of french bread.
Stick the pans in the oven for about 2o minutes or until baked through. We decided to pass the time this afternoon with some cold beverages…
And voilà! We had a few mini “omelets” while warm and put the rest the fridge, ready to heat up and go on our next busy morning.
