Baked egg omelet cups
By Sophie Isbister, Life & Style Editor
When I saw these super-cute little egg buns on Pinterest (and then again on Facebook, and again on Instagram, and yet again on Facebook), I knew they’d be the perfect addition to my morning routine. Protein rich with the goodness of eggs, baked not fried, and chock full of veggies, these mini omelets promise to be a tasty time saver.
Because I’m all about the simple food revolution, I’m not going to provide very strict instruction on what you should put in your version of mini omelets. You can use whatever vegetables you have on hand and even meat if you want. But since meat is for the rich, and the only thing in my crisper was some wilted basil, soft tomatoes, and mushrooms that had seen better days, I decided to try out a vegetarian version to share with you all.
What you’ll need:
- Eggs—about 8
- Milk or milk substitute—about a quarter cup
- Meat (optional, and pre-cooked)
- Sautéed vegetables
- Cheese (the poor man’s meat, about half a cup)
- Vegetable oil—a very small amount
- Pinch of salt
- Larger pinch of pepper
- Muffin tins
What you do:
Preheat your oven to 375 degrees. While the oven is warming up you can get all your ingredients ready. Cook any meat you might want to use, in the usual way. Chop and sauté your vegetables (minus any herbs). In a large bowl, whisk together the eggs with the milk, oil, and salt and pepper. Whisk the crap out of it until it’s really fluffy. That’s what makes omelets so tasty—their fluffy texture. Grease 12 muffin tins (grease them well), place your vegetable mixture in the bottom, throw some cheese on it, and fill to the top with your fluffy, peppery egg milk. Once you think you’ve made a masterpiece, you can pop those suckers in the oven, and load an episode of Community on Netflix because you’re going to have to wait 18 minutes or so. Every oven is different, so check on your mini omelets to make sure you don’t end up with mini hockey pucks.
How to enjoy:
Once they’re done, you can eat a few right away, but the rest you’ll probably want to store in an airtight container in your fridge to eat over the next few days. Have two or three at a time. Get creative! Stick them between two slices of toast, heat them up, eat them cold, go crazy. These are your creat
