Omelette Muffins

With our school year is coming to an end, summer is literally just around the corner. Summer on the 45th parallel is so spectacular that our house almost turns into a Bed & Breakfast June-October with all of the visitors that come to see us.

Of course it must be our hospitality that brings people to our home each year, and not just the great views. Right?  Yep, gotta be the hospitality. :) So with all the company we are blessed with, I try to cook things that are quick, easy, and delicious so that I can get out of the kitchen, and spend time with our guests.

Omelette Muffins from ComfortablyDomestic.com

A complete breakfast on the go!

Omelette muffins are great for feeding the masses because they can be made ahead of time, and are chock full of good breakfast stuff. They make a great casual breakfast with a cup of coffee, and dish of fruit.

Oftentimes, I’ll whip up a batch omelette muffins for my family when I know that we will be having an especially hectic week. Dinners can be non-existent delayed due to multiple sports or school events, and believe me when I tell you–you don’t want to be cooped up in a car with 4 hungry, cranky kids. When I have omelette muffins on hand, I know I can pack in some quick nutrition on the go, and the kids will be satiated.  Win-win!

You’ll need: a little olive oil, some eggs, milk, vegetables to shred, kosher salt, ground white pepper, baking powder, all-purpose flour, cheddar cheese, garlic, and diced ham.

Preheat the oven to 350 degrees (F), then spray a 12-cup muffin tin with baking spray. If you’re fresh out of baking spray, grease and then flour the muffin-cups. (Cupcake wrappers will stick to the muffins.)

Place a box grate on a layer of paper towel. Grate the vegetables through the large holes of the grater. Set aside form a moment so that the paper towel will absorb some of the moisture released from the vegetables.  I almost always use a carrot and part of a zucchini because they cook completely, and blend well with the rest of the muffin.

Peel and mince the garlic.  Pretend that I took a picture of that step and inserted it here.

Heat the olive oil in a medium sized skillet over medium heat, until hot. (About 1 minute.)

Cook and stir the the shredded veggies and garlic in the warm oil until they are soft, but not browned. (About 3-5 minutes.)

Transfer the softened garlic and vegetable mixture to a small bowl to cool while preparing the muffin batter.

Crack the eggs into a large bowl, then pour the milk into the eggs.  Whisk the eggs into the milk until fluffy and blended.

Stir in the shredded cheddar cheese. I’ve said it before, and I’ll say it again: please grate your own cheese. Pre-shredded cheese is coated in, among other things, celluose. Celluose = wood pulp. Wood pulp adds fiber, but does not allow the cheese to melt as well. And I’m not a big fan of wood pulp omelettes.

Dump in the flour, baking powder, kosher salt, and white pepper. Kosher salt is my salt of choice for savory applications because it blends well, and I can use less of it. I also use white pepper because it has a milder flavor than black pepper.  I wouldn’t want my boys to accuse me of trying to feed them something that was “too spicy.”  If your intended audience isn’t concerned about “spicy” pepper, than black pepper is a fine substitute.

Fold in the vegetable mixture and the ham.

Omelette Muffins pre-oven.

Divide the batter evenly among the prepared muffin cups–a large scoop works beautifully! The cups should be 3/4 of the way full.

Omelette Muffins post-oven.

Bake for 22-25 minutes, or until the muffins are cooked through, and very lightly browned around the edges.  The tops of the muffins will spring back when pressed.  Allow to cool in the pan for 2 minutes before serving, or transferring to a wire rack to completely cool.

Inside an Omelette Muffin from ComfortablyDomestic.com

Take a look at all the hearty goodness packed into one omelette muffin! Seriously good stuff.  Make these muffins for your house guests. Or your family. Or for yourself. Or for you neighbors. Or…just make them soon!

And feel free to change up the meat/veggie/cheese combination to suit your own tastes. I’ve added a few suggestions in the printable recipe.

As a Side Note:  After I’ve shredded what zucchini I need for the recipe, I go ahead and shred the rest of it.

Then I put it in a freezer bag before popping it in the freezer for later use in zucchini bread or something.

♥♥♥

 

Omelette Muffins

http://comfortablydomestic.com

Yield 12 Standard Muffins

Eggy breakfast muffins are stuffed with shredded vegetables, plenty of cheese, and diced ham (or bacon) for a complete, make ahead breakfast to go!

Prep Time: 20 minutes, Cook Time: 25 minutes, Total Time: 45 minutes

1 ½ tsp. olive oil (more if needed)

½ C. raw vegetables, shredded

1 clove garlic, peeled and minced

6 eggs

½ C. milk

1 C. cheddar cheese, shredded

1 C. all-purpose flour

1 tsp. baking powder

½ tsp. kosher salt

¼ tsp. ground white pepper

1 C. ham, cubed (OR 2/3 C. crisp cooked, crumbled bacon, OR browned & crumbled sausage)

Preheat the oven to 350 degrees (F). Spray a 12-cup muffin pan well with baking spray.

Peel (if necessary) and shred raw vegetables. Vegetables with a high water content (like zucchini should be blotted dry with a paper towel after shredding.) In a medium sized skillet, heat the olive oil over medium heat until it becomes very warm. Sauté the shredded vegetables and minced garlic in the warm oil. Cook and stir veggies for about 3-5 minutes, or until they soften up a bit but are not browned. Transfer the softened vegetables to a glass bowl to cool.

One the veggies have cooled, whisk the eggs with the milk in a large bowl until fluffy. Whisk in the flour, baking powder, salt, pepper until just combined with the egg mixture. Stir in the shredded cheese, and the ham (or other desired meat,) until combined.

Use a large scoop to portion batter into the prepared muffin cup wells. The cups should be about ¾ full of batter. Bake in the preheated oven for 22-25 minutes, or until muffins are cooked through and very lightly browned around the edges. (The tops of muffins should spring back when pressed.)
Serve warm, or store in an airtight container in the refrigerator or freezer.

Recipe Notes—

  • I like using ham as opposed to breakfast meats because that way the muffins don’t get as greasy as they do with other meats. If you use cooked bacon or sausage, be sure to blot them very well with a paper towel after cooking to remove all excess grease before adding it to the muffin batter.
  • Carrots always make up half of my vegetable mixture. Zucchini is a nice compliment to the carrots, and gives a punch of green. Other vegetables that play nicely in these muffins are minced scallions, diced sweet red pepper, and spinach that has been wilted then finely chopped.
  • Chilled muffins can be warmed in the microwave for 20-30 seconds on full power.
  • Omelette Muffins freeze beautifully! Simply allow the muffins to cool completely before individually wrapping them in plastic wrap; place the wrapped muffins in an airtight container and freeze. To serve, thaw muffins overnight in the refrigerator to be re-heated in the morning.

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Comments

  1. says

    These sound wonderful. I never, ever would have thought to make omelette muffins on my own. See, this is why I follow your blog. Without you, I’d be unaware of the existence of countless delectable treats. I’d also be unaware of the whole wood pulp in pre-shredded cheese bit of information. Who knew? Now I’m kind of regretting having stocked up on several pounds of shredded cheese that was on sale recently. I’ll be sitting this weekend now, eating our pizza, imagining the wood pulp my whole family is ingesting.

  2. says

    Yes! Preach the truth about pre-grated cheese! Same holds true for parmesan cheese in those plastic jars (and you all know the ones I’m talking about). Since I learned about cheese coating to keep it from sticking, I immediately switched to block cheese and started grating my own. Thing things they do to processed foods these days….ICK! I love your omelet muffins. These are going into the “Hoegarden Weekend” recipe cue for next spring, and the “things to make for the grandbabies” cue for this summer. Thanks for sharing!

  3. says

    We are sometimes challenged fitting dinner in, with two kids. I can’t even imagine what four would be like!
    I don’t use pre-grated cheese because of the cost, but you’ve given me another excellent reason to keep it up.

  4. says

    Bookmarked – these look SO wonderfully manageable! I think Marcus would be A Fan as well since we could incorporate so many different savory things :)

  5. says

    Kirsten-
    Love it! It’s breakfast all in one cute little muffin! Genius! Definitely will be making these soon. And seriously, could I be any more jealous of where you live? Your photos are absolutely beautiful! Can we be your next guests for the hospitality and the view :)

  6. says

    Sooo…how do you prevent yourself from eating an entire tray of these? I don’t think I would be able to stop.
    Well, I guess I will have to try the recipe and find out for myself.

  7. jillpiteo says

    I’m gonna have to give these a shot…they look scrumptious and would be an awesome way to get a bunch of good nutritiousness into big and little people to start off the day! Yum!

  8. jessie says

    I was wondering if you have ever frozen these, and if so, how to reheat them. My 18 month old loves them and we are having a baby in a few weeks…I’m trying to get easy premade meals in the freezer for her.

    • comfortablydomestic says

      Congratulations, Jessie! Yes, you can freeze omelette muffins! I keep a stash in the freezer at all times for a quick meal/snack. You can thaw them overnight in the ‘fridge,n or set them out at room temperature for 30 minutes. To reheat: just pop them in the microwave for 15-30 seconds, or until warmed to your liking. (My boys will even eat them at room temperature.)

  9. says

    Muffin Monday! Love it. As well I love these little omelette muffins. I am always looking for quick protein rich breakfasts for workout mornings, and am thinking these would be perfect. Make a few, and freeze them up for later. Thanks!

  10. Jacqueline says

    I make these muffins for my husband to take for breakfast when he goes to work, he just adores them, thank you! I place two per ziplock “snack bag” and then place all the snack bags within a ziplock freezer bag so he can just “grab-heat-n-go”. After several months he grew bored and was asking for a new “flavor” (normally I use Ham or Bacon and follow the recipe exactly). For a nice variation, omit the milk completely, and for your veggies quickly saute’ 5 green onions, 1 large (chopped) tomato and 5-6 (diced) green chilies. The tomato adds significant moisture and beautiful color to the muffins, while the green onions still give a nice pop of color. We call them “Santa Fe Extreme” Breakfast Bites, as they are similar to a Spanish Omelette.

    • says

      Whoa. Your variation sounds delicious, Jacqueline! I think that he best part about making omelette muffins is that the vegetable/meat combinations are endless so there is no reason to get stuck in a rut. I’ll definitely be trying your Sante Fe version with a little bacon thrown in there. Because bacon. 😉

  11. Marguerite says

    Hi, I just came across this recipe looking online for breakfast -on- the -go ideas as I don’t like sweet bars or cereals. Just made a first batch and they came out perfectly! I used what I had to hand which was bacon cooked crisp, zucchini ( courgettes to us Brits!) and green (US bell) pepper. Great, thank you! Any more protein based breakfast ideas gratefully received.

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