Thursday, January 3, 2013

mini omelets

 















Our family loves omelets so much that sometimes my son will wake up and request one for breakfast.  Making 6 omelets at once takes some doing but I just found the easiest way to achieve something close to it.  These were a big hit!  They are super moist and tasty.  I might just have to make two dozen of these the next time I make them because they are great to heat up and have for a snack later in the day.  That means I really do need to buy another muffin tin- something I've been meaning to do for the last 8 or more years but I just keep forgetting or think I can live with only one.

mini omelets (adapted from Life as a Lofthouse)
8 large eggs
2 tablespoons milk
1 cup diced black forest ham
1/4 cup sliced green onion
1/2 cup shredded cheddar cheese

Preheat the oven to 350 degrees.  Grease a 12-cup muffin tin with non-stick spray.
In a medium bowl, whisk eggs and milk until just combined.  Stir in ham, onion and cheese.  Divide the egg mixture evenly to each 12 muffin cups.  Bake for 20 minutes or until egg is set.  Let cool 5 minutes, then using a fork, loosen up the edges of each muffin and carefully remove.  Makes 12.



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