The essentials: eggs, veggies, & cheese
Fresh baked
....and delicious.Mini Baked Omelet Cups
- 4 cups steamed broccoli florets, chopped into small bits (or vegetable of your choice)*
- 1/2 red pepper, small dice (or vegetable of your choice)*
- 4 eggs
- 1 1/4 c. egg whites
- 1/4 c. grated parmesan cheese
- 1/4 c. grated cheese, your choice (I used a 4 cheese blend)
- salt and pepper, to taste
- cooking spray
Preheat oven to 350F. Spray 12-cup muffin tin with cooking spray and spoon vegetable mixture evenly into the muffin tin.
In a medium bowl, beat eggs, egg whites, parmesan cheese, salt and pepper until well blended. Pour evenly over vegetables into the cups, until about 3/4 full. Top with grated cheese and bake until cooked, about 20 minutes.
Servings 6
*Note: I used broccoli and red pepper because I already had it on hand. The variations you can make are endless... give these others a try:
- spinach, tomato/sundried tomato, and feta cheese
- peppers, onions, black beans, pepper jack cheese... top with sour cream or salsa
- cooked sausage and onions (less healthy but definitely delicious)
5 comments:
Rachel, your pictures are beautiful and this looks delicious!
Thanks! Wish I could send you some - I'm taking some to Becky in the morning.
SO delicious looking!!! I'm so making these this weekend. This would be a perfect shower food. Pair it with mimosas and it'd be the perfect celebration of anything.
p.s. How did you get so freaking good at photography. I'm a little (or maybe a lot) jealous.
Amy, you're right - these would rock at a shower. I'm not sure I'd go with broccoli ones, maybe one of the other variations but I'll have to remember that! Let me know how they turn out =)
These are brilliant! I was already planning to make a quiche for my weekday breakfasts next week, but this is even more portable and tidy. Thanks a bunch.
(Came over from your post on The Kitchn, by the way.)
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