Tex Mex Omelet Cups Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the quick pickled onions: Combine the vinegar, sugar, salt, peppercorns, bay leaf and 1/4 cup water in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Put the jalapeno and red onion in a medium heatsafe bowl and pour the hot vinegar mixture over. Let cool to room temperature. (The onions can be made ahead and refrigerated for up to a week.)
• For the taco cups: Lightly spray the tortillas on both sides with cooking spray and dust with the chili powder. Fit each tortilla into a cup of a standard muffin pan, pleating the edges and making a space in the center to form a cup. Stagger the tortillas in the muffin pan so they are not bunched together. Bake until crisp and browned on the edges but still pliable in the center, about 8 minutes.
• For the iceberg slaw. Whisk together the mayonnaise, buttermilk, mustard, garlic powder and lime juice in a large bowl. Season lightly with salt and pepper. Add the lettuce, carrot, cilantro, scallion and bell pepper and toss to coat the vegetables in the dressing.
• For the taco filling: When ready to serve, heat a grill pan over medium heat. Grill the sausage slices, turning frequently, until heated through, 3 to 4 minutes.
• To serve, divide the sausage among the taco cups. Top with some slaw, pickled onions, Cheddar and avocado. Serve with lime wedges.

Steps:

• Make the sauce: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, jalapeno and olive oil on a baking sheet and season with salt and black pepper. Roast until browned, about 45 minutes. Puree in a blender with the cilantro, thinning with water as needed. Season with salt.
• Meanwhile, prepare the omelet: Cook the chorizo in a large nonstick skillet over medium-high heat until crisp, breaking it up, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Stir the cumin, cayenne and paprika into the drippings in the skillet. Add the beans and saute until soft, about 5 minutes. Season with salt and black pepper, then add the bell pepper and cook 1 to 2 more minutes. Transfer to a bowl.
• Whisk the eggs and milk in another bowl. Wipe out the skillet, reduce the heat to medium and add 1/2 tablespoon butter. Pour half of the egg mixture into the skillet and cook until the center is no longer liquid, loosening the edges with a rubber spatula and tilting the skillet to let the uncooked egg run underneath. Shake the pan to loosen the omelet, then spoon half of the bean mixture, chorizo and cheese down the center. Fold in both sides to cover the filling, then flip the omelet so it is seam-side down and cook 1 more minute. Repeat with the remaining butter, egg mixture and fillings to make another omelet. Top with the tomatillo sauce and garnish with the crema and tomato.

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Prepare muffin pan (3 cups) by liberally wiping with olive oil or spraying vegetable oil spray.
• 3. Crack and beat eggs in a cup. Salt and pepper the beaten eggs as desired. Add little bits of ham and grated cheese as desired. Add one spoonful of pico de gallo, stir. Pour egg mixture into prepared muffin pan. Add a little grated cheese on top of each cup. Bake at 375 for 30 minutes.

Steps:

• In a bowl, whisk together the milk, only half of the salt and half of the pepper, and the two eggs. Do not whisk until it becomes frothy; just until it comes together without any dark bands of egg yolk. It should look even in its color.
• In a non-stick skillet, melt the butter over medium-high heat.
• Add the ground beef, the remaining half of the salt and the remaining half of the pepper, the ground cumin, and the chili powder to the hot butter. When the meat is mostly brown, add the minced garlic clove and diced bell pepper. Saute until the meat is fully brown and the spices are fully incorporated on the meat.
• Add the diced tomato, stir through the meat and peppers, and remove from the skillet.
• Reduce the heat to medium. Making sure that there is still a thin sheen of butter in the skillet, remove any stuck on bits with a spatula or wooden spoon. Add the extra-virgin olive oil to the skillet.
• Add the whisked eggs to the skillet and spread the liquid out in the pan by tilting it from side to side.
• When most of the egg has set (only a few, tiny patches of liquid remain), add the meat and tomato mixture onto the flat disk of mostly-cooked egg. Add this towards one edge.
• Sprinkle bits of the goat cheese over the meat.
• With a spatula, fold the eggs over on themselves, starting with the edge closest to the meat. Fold again and -if there is still space left- again. Fold until you've rolled up the eggs into an omelet.
• Serve.

Steps:

• In a small dish combine all the ingredients for the relish; cover and refrigerate until ready to serve.
• In a medium bowl, whisk the egg substitute or eggs with the cilantro, salt to taste and dash of cumin.
• Spray a 10-inch nonstick skillet with cooking spray and heat over medium heat until hot.
• Pour the egg mixture into prepared skillet.
• Cook, without stirring, until egg mixture begins to set on the bottom and around edge.
• Run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath.
• Continue cooking and lifting edges until mixture is almost set.
• Sprinkle with the cheese, top with 3/4 of the spinach and half of the Corn-Pepper Relish.
• Using the spatula, lift and fold an edge of the omelet partially over the filling.
• Top with remaining spinach and remaining relish.
• Cut the omelet in half; transfer to warm plates and serve.

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.

Steps:

• 1. Spray nonstick cooking spray to a 10-inch skillet. Combine tomato, olives, chilies, salsa, oregano together and add to skillet. Cook over medium heat for 1-2 minutes or until hot, stirring occasionally. Remove mixture from skillet; set aside. Let skillet cool 1 minute; wipe skillet clean with paper towels.
• 2. In a small bowl, combine eggs and milk; blend well. Spray skillet with cooking spray; return to heat over medium heat without stirring, running spatula around edge of skillet and lifting egg mixture to allow uncooked portion to flow to bottom of skillet. Cook 3-4 minutes or until mixture is set , but top is still moist.
• 3. Place cooked vegetables and 2 tbsp. cheese over half of the omelet. With spatula, loosen edge of omelet and fold other half over vegetables. Sprinkle with remaining cheese. Cover and cook 1 minute. Serve omelet with sliced avocado and sour cream.

Steps:

• 1. Dice peppers and sautee in skillet. Set aside.
• 2. Cover with glass lid and cook over low heat till egg starts to form around edges. Gently lift one side with a rubber spatula and let loose egg run underneath. Repeat this all around the sides.
• 3. Once egg is mostly firm, place peppers and cheese inside, and cover and cook till firmness desired.
• 4. Fold one side of omelet up over the center, then fold other side up and over. Top with remaining cheese and peppers, remove from heat and cover with lid for a few minutes to allow cheese to melt.