Oven Baked Mini Omelets Recipe 455

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

Steps:

• Brown onion and Meat in a skillet. Place onion and ham mixture into a greased muffin tin (can use cooking spray). Add eggs, milk, oil, baking powder and salt & pepper into a bowl and whisk together. Add some shredded cheese on top of ham and onion mixture. Pour egg mixture into each muffin cup. Bake at 375 for 20-25 minutes.

Steps:

• Beat eggs.
• Add all other ingredients to eggs and blend.
• Pour into an 8x8 greased baking dish.
• Bake at 350 for about forty minutes, or until set.

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:

• 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).