Omelet Muffins

my breadThe bread I made yesterday was absolutely delicious. The last hour in the bread machine was torture as I could smell the bread but still had to wait until it was done. As soon as possible I got the bread out and sliced it. Had a piece with butter and a cold glass of milk and totally enjoyed eating it. The dog Spencer also got a piece. I will definitely be making this bread again. I cut it in half and put half in the freezer. The other half we will be using with our morning egg sandwiches

Since mornings can be hectic here with getting the dog out and fed, chickens fed, chicken food set up for next day, cats fed, fish fed.. getting me fed needs to be simple and quick. Since I know I will be getting a lot of daily eggs soon, I have switched from cereal in the morning to egg sandwiches or scrambled eggs. Both are easy to make and only take a few minutes of my morning. I have always wanted to try these pan omelets and they seem like something I can make up, freeze and then microwave in the mornings for breakfast. So today we are going to make up a few of these and see how well they work out as a quick morning meal. I found the recipe HERE. I will make these with bacon and ham as I am not into veggies in my eggs. The directions and usage at the bottom are from the person that posted the recipe.Omelet Muffins - Batch Cook Breakfast

Ingredients:

– 4 Eggs
– 1/4 Cup of Milk
– 1/2 teaspoon of Baking Powder
– 1/2 teaspoon of Oil
– Salt & Pepper
– Grated Cheese (Your choice, I used Cheddar)
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)

Instructions:

– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients. I chose onions, bell peppers, and diced ham.
– Grease a 6 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.

I whip up double batches of the above recipe using my 12 spot muffin tin. I put them in a large plastic ziplock bag, store them in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.

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