This is a great recipe for on the go omelets! You can eat them right away or place them in a plastic baggy and put them in the fridge. During a hectic morning you can microwave them and add a slice of toast for a good fast breakfast. They also freeze well!
Grab
- a 12 hole muffin tin
- a dozen eggs (-ish, depending on how full of other things the tins get)
- any other omelet ingredients you like (i.e.- spinach, tomatoes, ham, sausage crumbles, onions, mushrooms, cheese, etc.)
- olive oil
Scramble the eggs and grease the muffin tin. Line the tins with your ingredients, meat usually goes best first, then veggies. Remember to go with small amounts. The egg will act as your glue holding it all together and if you have too much other stuff it will fall apart. Fill the tins with egg about 2/3 off the way and top with cheese. Place in a 350 oven and let them go for about 12-15 min. They are done when you can't poke through the cheese to find liquid egg. Pop them out of the holder!
Grab
- a 12 hole muffin tin
- a dozen eggs (-ish, depending on how full of other things the tins get)
- any other omelet ingredients you like (i.e.- spinach, tomatoes, ham, sausage crumbles, onions, mushrooms, cheese, etc.)
- olive oil
Scramble the eggs and grease the muffin tin. Line the tins with your ingredients, meat usually goes best first, then veggies. Remember to go with small amounts. The egg will act as your glue holding it all together and if you have too much other stuff it will fall apart. Fill the tins with egg about 2/3 off the way and top with cheese. Place in a 350 oven and let them go for about 12-15 min. They are done when you can't poke through the cheese to find liquid egg. Pop them out of the holder!
