Mini Omelet Cups Recipes

Steps:

• 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.

Steps:

• Thaw potato nuggets according to individual package instructions.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
• Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
• Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.

Steps:

• Heat oven to 375°F.
• Spray 12 muffin cups with cooking spray; line with ham slices. Fill with spinach, onions, peppers and cheese.
• Whisk eggs and dressing in medium bowl until blended; slowly pour over filling in ham cups.
• Bake 20 min. or until centers are set.

Steps:

• Preheat the oven to 425°F Generously grease a large 6-cup muffin tin. In a large easily pourable measuring cup mixing bowl whisk the the butter, eggs, milk, garlic powder, and flour together. Pour the egg mixture into the cups, filling them 3/4 full, sprinkle each cup generously with parsley, and top with some grated Parmesan, salt and pepper. Bake for 15 to 20 minutes, until firm and bubbling. Gently coax the frittatas from the muffin tin by running a butter knife around the edges of the cups.
• A tip to the wise:.
• Instead of parsley, another aromatic herb could be substituted such as rosemary. (I like to use six fresh sage leaves, chopped). Using vegetables with a high water content like tomatoes, spinach, broccoli, onions or mushrooms will create a moister, puffier mini omelette.

Steps:

• Preheat oven to 375 and spray cupcake pan with vegetable spray.
• Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.
• Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.
• Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.
• Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).