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View Portfolio Get in touchMini Omelet Cups
Ingredients
- 4 eggs
- 1⁄4 cup half-and-half
- salt and pepper
Total Time:
50 min Prep:
30 min
Cook:
20 min
Yield: 6 Level: easy
Yield: 6 Level: easy
Directions
- Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
- If using vegetables I like to precook them in a skillet as we don’t like our vegetables crunchy.
- Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
- Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
- Bake the omelets until they are puffy and the edges are golden brown, about 20 – 25 minutes. If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.
