The Pioneer Woman Tasty Kitchen
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In a Hurry Omelet To Go

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Level: Easy

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Description

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.

Ingredients

  • 9 whole Eggs
  • 5 whole Cherry Or Grape Tomatoes, Diced
  • 3 slices Hearty Cut Ham Slices, Chopped
  • 1-½ cup Baby Spinach
  • 1 cup Cheddar Or Monterey Jack Cheese, Shredded
  • ½ cups Grated Parmesan Cheese
  • 1 teaspoon Kosher Salt

Preparation

* The ingredients above make 9 Omelet in-Hand Muffins.

First make sure you preheat your oven to 350F and spray your muffin tins with Pam.

Get out a large bowl, and crack all 9 eggs into the bowl. Use a fork and whisk away, just like you would for scrambled eggs. Set aside.

Now, dice up your tomatoes into small chunks, as well as your ham and spinach.

NOTE: You can use bacon instead of ham, or cooked sausage. But for ease, I just get the “thick” cut ham slices from the deli or packaged deli meat section.

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, let’s proceed.

Now add your cheeses, 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 nine muffin cups with your omelet mixture. That should almost fill your muffin cups perfectly.

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.

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 some fruit too, and there you go!

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.

2 Comments

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dangergirl on 12.22.2010

So many possibilities with this! I’m going to dust off my muffin pan and make some omelets! What a great way to use leftovers.

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GeorgiaPeachGAL on 12.19.2010

Those are so cute! YUM! Love omelets every way shape and form.

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