Prep 15 mins
Cook 30 mins
Saw the inspiration for this on Mommy Hates Cooking. Very good, and easy and filling. The night before you can cook your sausage and chop your vegetables, making it is super quick the next morning to throw the eggs in the pan then adding your toppings. They can bake while you are getting ready or fixing other breakfast items. I love that you can change it up in so many ways by omitting/adding these or other ingredients according to your liking. If you have any left, you can freeze them for later.
- 1 dozen egg
- 1 green pepper, chopped
- 1 tomatoes, chopped
- 1⁄2 onion, diced
- 1 lb sausage, cooked
- 2 cups cheese, shredded
- Preheat oven to 350.
- Spray muffin tin with non-stick cooking spray.
- Add one cracked egg to each tin and whisk the yolk.
- Add your toppings, saving the cheese for last.
- Bake 30 minutes or until eggs are completely cooked.
- Cool and serve.
What a great idea for a fun yet delicious breakfast dish. We all really enjoyed our own individual omelets. I couldn't find my muffin pan, so I used baking ramekins and I think that worked just fine. I made them exactly as written in the recipe instructions, but I can see the versatility of this recipe and look forward to trying other add-ins like sliced mushrooms or black olives. It was so scrumptious. Thank you for sharing your recipe, Queen Puff. Made for Fall 2012 Pick-A-Chef.