Picky-picky husband loves these little omelets with diced ham and cheese in them, but I like them with chopped mushrooms, broccoli and bacon. Either way, two mini-omelets make a very filling (and fun) breakfast.
Another reason I like this recipe is that it can easily be doubled for a crowd with no standing over the omelet pan while your company is waiting for you!!
EASY BAKED MINI-OMELETS (makes 12)
1 pound of breakfast meat cooked and drained (ham, bacon or sausage)
1 cup favorite veggies, sauteed (optional)
8 large eggs
1/4 cup milk (or cream if you're feeling self-indulgent)
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese
Preheat oven to 375° and spray cupcake pan with vegetable spray.
Whisk the eggs, milk, 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 very close to the top.
Bake in preheated oven for 15-20 minutes (my electric oven takes 22 minutes exactly). During this time, they will really DOME UP like a cupcake, but after you take them out of the oven, they will slowly flatten back down as they cool.
Remove from oven and garnish with another pinch of cheese (I use a little sharp cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out of the pan after 5 minutes).
NOTE: These little muffins stay warm for quite a while and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are still tasty at room temperature.
EMPTY NESTERS TIP: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.