Omelette Muffins
Omelette Muffins
Very easy, fillings are up to you with what you have on hand! Can be refrigerated for up to a week and just microwaved to make a quick meal. I make this with homemade hash browns on the side. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 12 eggs, beaten, may need more based on pan type
Fillings
- green bell pepper, chopped
- Cheddar cheese, shredded
- onion, chopped
- ham, chopped
- Italian sausage, cooked, crumbled, OR make from a shortcut
- bacon, cooked, crumbled
- button mushrooms, sliced, canned or fresh
Instructions
- Prepare the fillings of your choice, the ingredients list is just a suggestion of fillings. Any meat items need to be cooked first.
- If not using a non-stick muffin or mini meatloaf pan, lightly butter each cell, add 1 tablespoon or so of each of your fillings to each cell.
- Pour beaten egg into each cell to fill about 1/2 inch from the top. Figure about 2 eggs per cell with a muffin pan and 3 eggs per cell with a mini-meatloaf pan.
- Bake at 180 C (350 F) for 30-45 minutes, until the top is starting to brown. Serve with a side of homemade hash browns for a easy breakfast or dinner.
- I use a 6 cell mini metloaf pan, you may need more eggs if using one of these.
Notes
10 eggs is about 55 Baht, fillings you may or may not have on hand, either way, this is certainly less than $1 per person, even with homemade hash browns. The more fillings you add, adds to the cost per serving.
Shortcuts: Sausage, Breakfast Sausage, Hash Browns.
Adapted from an internet recipe.
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