Mini Omelet Cups Recipe

I belong to a Moms group that meets twice a month and we always have breakfast. Yesterday was my small groups turn to serve and I brought mini omelet cups. I saw the recipe on Pinterest but apparently never pinned it because when I went back to print it out, I couldn't find it. So I Googled "mini omelet" and read through the different recipes and went with this one.

I made some revisions to the original recipe.  Here is what I made yesterday.  Enjoy!  

 
Mini Omelets

Ingredients:

4 T. melted butter

12 large eggs

1/2 cup milk

1 T. garlic powder

2 T. all-purpose flour

Add-ins of your choice:

1/2 cup bacon (crisp, chopped)

1/2 cup ham (chopped)

1/2 cup sausage (cooked, crumbled)

1/2 cup fresh tomato (chopped) 

1/2 cup bell peppers (chopped)

1/2 cup jalapenos (diced)

1/2 cup olive (chopped) 

1/2 cup onions (chopped)

1/2 cup spinach (chopped)

1/2 cup broccoli (chopped)

1/2 cup greens (chopped)

1/2 cup cheese (grated)

Directions:
Preheat the oven to 425 degrees.  Grease a large 12 cup muffin tin.  Whisk together the butter, eggs, milk garlic powder and flour.  Make sure all the ingredients are well combined.

Pour the egg mixture into the muffin tin cup, filling them about 3/4 full.

Sprinkle the top of the egg mixture with add-ins of your choice.

Bake for 15 - 20 minutes.  (Mine were done in 18.)

Run a knife around the edges of the muffin cups and remove.  

Note - if you use vegetables with a high water content like tomatoes, broccoli, spinach, etc. your omelet will be fluffier and bake higher over the top of the cup.

I doubled the above recipe so that I would be sure to get 24 omelet cups.  However it really made 42 cups!

I made two types of mini omelets for yesterdays breakfast - bacon and cheese and peppers and cheese.  The possibilities are endless!

I flash froze the extras and stuck them in the freezer.  Pop them into the microwave for about a minute for a quick breakfast or brunch treat!