I love omelets.
But they can be a chore, especially if you are making more than one. Forget it if you are making them for more than two people, unless you want to stand at the darn stove cranking out one omelet at a time and hoping they flip just perfectly.
That's why I love these little darlings. Cute little omelets, made in a muffin tin.
You can make them ahead of time, grab one from the fridge, pop it in the microwave for a few seconds, and out the door you walk with omelet in-hand. Now that's what I call convenient! Just think you can have an omelet every morning for breakfast. Crazy easy!
Personally, I like Breakfast for Dinner....and these are wondrous little gems that take no time to make and viola, a delicious dinner-breakfast!
Here are the attendees:
Now remember. This is very versatile. You do not have to put ham in these. You can put bacon, breakfast sausage, or no meat at all.
You don't have to put Spinach in these, you could put mushrooms, or bell peppers, or onions.
You don't have to use Colby cheese, you can use sharp cheddar, Monterrey Jack, Pepper Jack (oooh Yum) or Swiss cheese.
The choice is yours, you can add "This, That and the Other" (that's an old saying that this elderly lady I know use to say at the end of almost every sentence. Try it, you'll see, it fits perfectly to almost every conversation).
7 eggs (I have 6 in the photo, I'm a goof)
2 slices of "Hearty Cut" Hillshire Farm Ham, diced up small
5 grape tomatoes, diced up small
Handful of Baby Spinach Leaves, cut up small
1 c. shredded Cheddar or Colby cheese
Dash of Kosher Salt
*The ingredients above make 9 Omelet in-Hand Muffins.
First make sure you preheat your oven to 350 and spray your muffin tins with Pam.
I didn't spray 3 of the muffin cups cause I only made enough for 9. Don't ask me why.
Get out a large bowl, and crack all 7 eggs into the bowl. Use a fork and whisk away, just like you would for scramble eggs. Set aside.
Now, dice up your tomatoes in small chunks.
Grab a handful of Baby Spinach and cut it up to in smallish pieces.
Now dice up your ham in small pieces.
Now shred your cheese to make 1 cup. If you are using pre-shredded cheese, I don't want to hear about it. I will turn my back and not look while you add your store-bought pre-shredded cheese.
Go ahead, I've turned around now. Add in that JUNK you call cheese, I won't look.
Are you done yet?
Ok, lets proceed.
Now add your cheese, spinach, ham and tomatoes into your scrambled egg mixture.
Here's where you sprinkle the mixture with a little Kosher Salt. Take a quick whisk and combine all the mixture together.
It's starting to look yummy already.
Now take your 1/4 cup measuring cup, and fill each muffin cup with your omelet mixture, using this 1/4 cup. That should almost fill your muffin cups perfectly.
Oh lookie there. We have a little visitor!
I believe that Ham & Egg cup showed up un-invited!
If you noticed in the ingredients, I listed "Hearty Cut Slices" for the Ham.
Hillshire Farm, in the fridge section, has an "Ultra Thin" ham and a "Hearty Cut" ham. I got the hearty ham for this recipe. I decided to make a little special surprise, for a certain person who is not crazy about Omelets and their ingredients.
So I made one special little Ham & Egg Cup. Place a slice of the Hearty Ham in one of the muffin tins, and crack one egg into the cup. He can bake right along side your omelet muffins
So, the lesson here is this: If you decide to make this for breakfast or for a brunch, or for a "breakfast-dinner", and you happen to have a certain manly man or young boy, that's not too crazy for fancy schmancy omelets, then make them a Masculine Ham & Egg Cup.
Now pop this into the preheated oven for 20 minutes. This should be a just-right time for your oven. Just watch to make sure they don't get browned. You don't want that because they will be dry as the desert. By the same token, you don't want the centers jiggly either. But 20 minutes should be just right.
Aren't they the cutest little things you've ever seen?
Oh how cute are these?
Oh and here is the ham & egg cup for the person who turns up his nose at omelets.
If you are going to make these for brunch or for breakfast, or for your "breakfast-dinner", I like to buy those frozen hash brown cubes, and fry them up on the stove, and have them on the side. Maybe add some cut up fruit, and there you are!
Omelet in hand, or Breakfast for dinner, these little cuties will not disappoint.
Especially if you add "this that or the other" to your liking.