I’ve done quick scrambled eggs for breakfast many times, but until recently I never thought of making them into finger food. This is a wonderfully versatile recipe, that takes 20-25 minutes on a Monday morning and can get you breakfast for 2-3 days, depending on how many you make. The beauty of it is, like most omelettes, stews, stir fries, etc, you can toss whatever you have on hand. Today was broccoli and cheddar, later this week could be ham and mushrooms and swiss cheese. This weekend it might be crumbled bacon, spinach, and smoked gouda. Mmm bacon…
Start by whisking together one egg for each omelette muffin you’d like. In this case, I whisked together 4 eggs.
Sprinkle in some salt, pepper, and your mixings. I found that 1/4 cup of ‘stuff’ per egg works well here, so I put in 1 cup of broccoli florets.
Mix to combine, then pour evenly into oiled muffin tins. I ended up spooning the broccoli into the muffin tins then pouring the remaining egg in to fill. Top with some grated cheese, about 1 tablespoon per egg.
Bake at 375°F until the centers are cooked and the eggs have risen, between 15-20 minutes.
Let cool briefly, and preferably eat with fresh fruit.
Quick Omelette Muffins
- 4 eggs
- 1 cup broccoli florets
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup grated cheddar cheese
- Baker's Joy Pam, or other oil to coat muffin tins
Preheat oven to 375°F
Grease 4 'cups' of a muffin tin, or line with silicone muffin liners.
Beat eggs together in a small bowl, then mix in broccoli, salt, and pepper. Pour into prepared muffin tin, dividing both broccoli and egg evenly among them.
Top with cheese and bake 15-20 minutes, until puffy and cooked through.