Omelet Cups Recipes

Steps:

• In a bowl, whisk together the eggs, milk, salt, and pepper.
• Push 3 tater tots in each cup of a non-stick muffin tin.
• Bake at 425°F (220°C) for 10 minutes. Remove from oven.
• Place your favorite omelette fillings in each muffin tin on top of the tater tots.
• Pour egg mixture into each muffin tin.
• Bake at 350°F (177°C) for 20 minutes, or until fully cooked!
• Enjoy!

Steps:

• Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

Steps:

• Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
• Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.

Steps:

• Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
• If using vegetables I like to precook them in a skillet as we don't like our vegetables crunchy.
• Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
• Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
• Bake the omelets until they are puffy and the edges are golden brown, about 20 - 25 minutes. If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.

Steps:

• Thaw potato nuggets according to individual package instructions.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
• Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
• Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
• Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
• Bake in the preheated oven until eggs are set, 30 to 35 minutes.