Omelet Breakfast Muffins
Omelet Muffins are a great make ahead option for a quick and portable breakfast option.
I have outlined a couple ways to make these below, but what I love best is that you can add whatever you want. When I make these, the ingredients are usually just whatever I have in the house at the time.
The base of each muffin is either bread or a hash brown patty. You can skip that step, but the muffin may stick to the pan more and be harder to handle when eating. (See video attached below for demonstration of making these without the bread or hashbrown.)
Hash brown patties cut in 4. Placed in the bottom of a muffin tin. Spray tin lightly with oil.
Bread rolled flat with a rolling pin. Butter one side and place in muffin tin with buttered side to the tin. (Each slice of bread did 2 muffins, you could probably do 4 muffins with you want less bread)
Cook a strip of bacon for each muffin. Cook until almost done, leaving it a little flexible to be able to put around tin.
Next you can chop up any ingredients you want to put in the omelet. Above I chopped onion and peppers and cooked them for about 5 minutes in the fry pan (they can be raw as well).
Put your bacon in the muffin tin around the edge.
For the eggs, you can Crack one open and put in each or put all eggs in dish and scramble. Pour into muffin tins.
Top with chopped veggies and cheese.
Bake in the oven at 350° for about 25 minutes.
To make 12 servings.
• 12 Eggs
• 12 strips of Bacon
• 6 slices of Bread or Hashbrown patties
• 1/2 cup shredded Cheese
Veggies can be whatever you have on hand or want to use:
FREEZING: Wrap these individually in plastic wrap, then place in a freezer bag/container. You can pop them in the microwave for about 40 seconds for a quick breakfast!
Basic Omelet Muffins, with not bread, hashbrown or bacon: