The Pioneer Woman Tasty Kitchen
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In a Hurry Omelet To Go

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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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.

Makes 9 omelet muffins.

Ingredients

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

Preparation

Preheat oven to 350ºF and spray muffin tins with Pam.

In a large bowl, add eggs. With a fork, whisk just like you would for scrambled eggs. Set aside.

Dice tomatoes into small chunks. Chop ham and spinach. (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.)

Shred 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.

Add cheeses, spinach, ham and tomatoes into the scrambled egg mixture. Sprinkle the mixture with a little kosher salt. Quickly whisk and combine everything together. It’s starting to look yummy already.

Take a 1/4 cup measuring cup and fill 9 muffin cups with the omelet mixture. That should almost fill your muffin cups perfectly.

Pop the pan into the preheated oven for 20 minutes. 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. 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, fry them up on the stove, and have them on the side. Maybe some fruit too, and there you go!

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.

One Review

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Pavni on 2.28.2017

I followed your recipe detail by detail, since I have very little experience cooking with eggs (a very long history of vegan/vegetarianism!). And guess what? My husband nearly fell off the couch. He LOVED them. I am so thrilled!
He doesn’t eat breakfast, and now he will, for the whole week- because of these delicious, hearty, protein rich divine bites. Plus, my little one loved them too- so, double win!
I baked them exactly 20 mins, and your description was spot on. Sprinkle some black pepper, add avocado, and ka-pow. Feeling like a superhero! Thanks so much!!

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