Now that the summer holidays are over and the kids are back at school, your weekday mornings are bound to be a bit of a rush, and maybe even manic on some days. If your children are anything like mine were, this could make for a bit of a challenge as far as getting them to eat a wholesome and delicious breakfast before they head out the door. Back in Canada, mine all had buses to catch. Over here in the UK, most parents drive their children. It was always a rush for me to get mine out of bed and dressed in time to catch the bus, and to try to get a nutritious breakfast into them at the same time, was hit and miss sometimes. I found portable things that they could just grab on their way out the door worked best of all most days.
These Breakfast Omelet Cups are the perfect thing for that. Small single sized omelets, perfectly for small hands, or hands on the go! Perfect also for those of us who are watching their carbs. (ME!)
All of the ingredients are simply beaten together and poured into well greased muffin cups and then baked until nicely puffed and golden.
They are also very adaptable to whatever ingredients you have ready to hand. On this particular day I used chopped ham, spring onions, peppers and cheddar cheese.
You could use cooked bacon or sausage instead of ham, and whatever vegetables your kids/family are crazy about! It is the same with the cheese!
Fond of pizza-like flavours? Why not use chopped or sliced mini pepperonis, peppers, mushrooms, onions, tomatoes and grated Parmesan!!
If you family likes tuna or salmon, you could use a small tin of tuna/salmon, drained and flaked, with some onion, cheese and chopped broccoli!
Or you could keep them totally veggie and use only a mix of your favourite cooked veggies, chopped, onions and cheese. See . . . totally adaptable.
I served them with some tater tots and whole wheat bread toasts. Everyone really enjoyed them!
Yield: 6
Breakfast Omelet Cups
prep time: 10 minscook time: 25 minstotal time: 35 mins
Simply whisk the ingredients together and bake in individual muffin cups for a quick, easy and delicious weekday breakfast. Perfect for those who are watching their carbs!
ingredients:
5 large free range eggs
75g chopped cooked ham (1/2 cup)
60g grated strong cheddar cheese (1/2 cup)
2 spring onions, finely chopped
2 TBS each finely chopped red and yellow or green peppers
splash hot sauce
black pepper to taste
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a six cup non-stick muffin tin really well.
Combine
all of the omelet ingredients well in a beaker and then divide between
the six prepared muffin tin cups, dividing equally.
all of the omelet ingredients well in a beaker and then divide between
the six prepared muffin tin cups, dividing equally.
Created using The Recipes Generator
These are such a simple thing and yet so delicious! Proof positive that tasty doesn't need to be complicated or hard work! Do make sure you butter your muffin tins really well, as the cheese can have a bit of a tendency to stick! Enjoy and Bon Appetit!
Thank you so much for another great recipe. We've been purchasing something similar frozen and they are quite high in sodium. I believe I could control that somewhat, use leftovers, and be more cost conscious with this recipe. Another winner.
ReplyDeleteI think it is much easier to control things like sodium if you are making your own from scratch, and they are very easy to adapt to your own tastes and desires Judi! At least you will know exactly what is in them Judi!! xo
DeleteGorgeous. These have been on my radar for the longest time but I haven't tried them for fear of not being able to get them as beautifully out of the muffin cups as yours are. I'm thinking I'd like mine with a bit of salsa and sour cream, American Southwest style, grins.
ReplyDeleteIf you use a good non-stick pan and really spray it well with non-stick low fat baking spray that shouldn't be a problem Katy. Or else use silicone muffin cups! Your Tex Mex version sounds delicious! xo
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