Prep 30 mins
Cook 20 mins
This recipe comes from our local paper. I love to make these for my kids or for a brunch. Baked in individual muffin cups so everyone can get the mix ins that they like and none that they don't.
- Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
- If using vegetables I like to precook them in a skillet as we don't like our vegetables crunchy.
- Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
- Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
- Bake the omelets until they are puffy and the edges are golden brown, about 20 - 25 minutes. If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.
These turned out really well! What a neat idea. My husband and I have very different tastes in food, so this worked really well for us. My DH found it too salty, so next time I'll add less salt, but he also only added ham to his omelets which is really salty and I added some chili powder which could have affected it as well. Even our young children enjoyed these. I will definitely be making these again!
My husband LOVES these and eats more than his share. You can really add anything to them. We put onions, peppers, bacon and mushrooms in tonight's batch but don't add all the salt. I do love to add other spices like basil, parsley, red pepper flakes. Next batch we plan for diced ham, spinach, mushrooms, onions and tomatoes.
These are a perfect way to make a portion controlled omelette! I added some green pepper, onion, spinach, ham & cheese. What is so nice is now we have breakfast made for a couple of days this week.