Whether you’re in need of a delicious breakfast recipe on the go, or you’re looking for an easy-to-transport dish for a brunch at a friend’s house, these omelets to go will save your life! Bake them in a muffin tin for the perfect sized omelet. You can keep them in the tin and then reheat them in the oven at the party, right before serving. We’ve filled these with Ham, Potato and Cheese, but feel free to add in whatever you have on hand!
Sauté whatever veggies and breakfast meats you want to use!
Grease two muffin or cupcake tins with cooking spray. This will prevent the omelets from sticking to the pan. Then divide the filling evenly among each cavity.
Whisk the eggs and milk in a separate bowl.
Transfer the eggs to a measuring cup with a spout, for easier pouring, and pour the eggs over the filling, going up to the top.
Sprinkle the top with cheese, and bake in a preheated 375 degree F oven for about 25 to 30 minutes or until the omelets have puffed up and turned golden brown around the edges.
You can eat them out of the oven, or wrap them up and take them to a party or gathering! You can also allow them to cool down to room temperature and then store them in the fridge and keep them in there for the week. Just reheat in the morning before work or school and you’ve got omelets to go!
Like I said earlier, the cool thing about this trick is that you can fill them with a thousand different ingredients. Don’t like ham? Want to keep things vegetarian? Sauté your favorite veggies and fill the omelets with that instead! It’s a great way to use up things you have in the fridge at the end of the week!
- 1 tablespoon olive oil
- 1 cup ham, diced
- 2 cups frozen hash browns, thawed
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 cups baby spinach leaves, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 large eggs
- 1/2 cup milk
- 1 cup cheddar cheese, shredded
- Preheat oven to 375 degrees F. Grease two 12 cup muffin pans and set aside.
- Heat a large skillet over medium-high heat. Add in the olive oil and allow to heat through. Throw in the ham and sauté for a few minutes until browned. Stir in the potatoes, bell peppers, and spinach. Cook for about 5 minutes to soften. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Lower the heat to medium and continue to cook for another 5 minutes.
- Divide the filling evenly among the muffin tins. In a large bowl, whisk together the eggs, milk and remaining salt and pepper until fluffy and fully whisked. Pour the egg mixture over the filling, filling each cavity to the top.
- Sprinkle with cheese and bake for about 25 to 30 minutes. Remove from oven and allow to cool slightly. Serve warm or keep refrigerated until ready to eat. Rewarm in the oven. Enjoy!