Bye Bye Brunch Omelette Muffins
Time for another school inspired recipe. I made these delicious Omelette Muffins for my daughter’s Bye Bye Brunch on the last day of school. They were such a hit and so easy to make I think they will be a regular part of our routine. They have all the delicious flavors of an omelette in easy to serve portions. You can also easily eat them without a fork.
Start by chopping your vegetables and meat. I used sliced ham for the meat, but you can easily use bacon, turkey bacon, or sausage as well. The vegetables I chose were broccoli, red pepper, and mushrooms. If you can put it in an omelette, you can use it in this recipe.
Before adding veggies to the pan, add a couple tablespoons of oil. Saute the veggies over medium high heat until they are slightly soft, about 5-10 minutes. While the veggies are cooking add your eggs and milk into the blender. Blend for 1-2 minutes on low. You can scramble your eggs any way you like. I used the blender because I knew it would make it easy to both scramble and pour the egg mixture.
Prepare the muffin pans with oil, butter, or cooking spray. I used one Farberware muffin pan and one Copper Chef muffin pan. I used cooking spray on the Farberware pan and canola oil on the Copper Chef pan. Cooking spray is a “no-no” for all things Copper Chef. It will ruin your beautiful pan, so if you have help around the kitchen; hide the spray! Next fill the muffin cups with your omelette ingredients. I made 12 with ham and cheese and 12 with veggies and cheese. It seemed like a good variety for the crowd I was serving.
The final step before baking is to fill the cups with the egg mixture. Pour over other ingredients and stop just before the top of the muffin cup.
Slide your pans into the oven and bake at 350°F for 20-30 minutes. You are looking for the eggs to be set all the way through, no liquid center. Since I used both types of pans, I can now offer my humble opinion of both pans. The Copper Chef pan worked like a dream. Not one bit of egg stuck to the pan or burned. The omelette muffins were cooked evenly and popped right out of the pan with a little help from a spatula. The Farberware pan did not have the same result. The eggs were a little over cooked at the bottom and stuck to the pan something awful. I needed to do a lot more work with the spatula to get them out of the pan. I use both pans for banana muffins without complaint, but I will only be using my copper chef pan in the future for eggs.
The Bye Bye Brunch was a huge success and all 24 muffins disappeared. My daughter asked that I make these delicious muffins all the time, even the veggie ones. (What???? We never want to eat vegetables!) I plan to keep some in the fridge so my kiddos can easily take a few out and microwave them for a quick and easy breakfast. I plan to try and freeze them as well. I will give you an update on how well they freeze and any tips or tricks I figure out while doing it. Happy Cooking!
Omelette Muffins
Ingredients
- 16 large eggs
- 1 ¼ cups milk
- 1 broccoli crown chopped
- 1 red pepper chopped
- 8 oz white button mushrooms chopped
- 6 oz ham chopped
- 2 cups shredded cheese Colby jack, cheddar, Swiss
- 2 tbsp cooking oil
Instructions
- Preheat oven to 350°F.
- Pour two tablespoon cooking oil into a skillet over medium high heat.
- Add chopped vegetables.
- Saute until vegetables are slightly soft, approximately 10 minutes. Stir frequently
- Put eggs and milk in blender and blend on low speed for 1-2 minutes.
- Prepare 2 muffin tins using butter, oil, or cooking spray.
- Fill 12 muffin cups with chopped ham and cheese. Fill 12 muffin cups with cooked veggies and cheese.
- Pour egg mixture into each cup over the top of other ingredients. Stop right before reaching the top of the cup.
- Bake for 20-30 mins, until eggs are set and no longer liquid.
2 Comments
Karen
What a great way to make to make breakfast in a muffin. Can’t wait to make then.
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