My husband eats eggs almost every morning for breakfast. And although he’d probably be ok with eating them the same way each morning, I, on the other hand, am always thinking, “How can I make these eggs different today?”. Since garlic, peppers and onions are in season and being harvested, I decided to make his eggs into muffins this morning – Farm Fresh Omelet Muffins!
Right about now, I can almost hear some of you gasping and questioning eating eggs every day. While eggs have gotten a bad rap in the past, they are actually very good for you (see our Deviled Eggs post).
I believe our grandsons will love eating these omelet muffins just as much as their grandpa did this morning. They are delicious! Once the muffins are cooled down a bit, they can be held in your hand and eaten like finger food making this a very nutritious kid-friendly recipe. This is also a good recipe to make ahead and reheat for a quick healthy breakfast on busy mornings, holidays or when you have guests visiting.
FARM FRESH OMELET MUFFINS
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup chopped onions
2 cloves garlic, minced
8 button mushrooms, sliced
1/2 cup chopped red pepper
6 slices crisp cooked bacon, crumbled
3/4 cup shredded raw cheddar cheese
Preheat oven to 375°F. Grease muffin pan. Place eggs in a medium bowl and beat with a mixer until frothy. Add salt and pepper. Place butter in a skillet and saute onions, garlic, mushrooms and red pepper over medium-high heat. Evenly divide sautéed ingredients and place in bottom of 12 place muffin pan.
Layer with bacon and cheese. Pour egg mixture over all. Bake 20 to 25 minutes.
Let cool 5 to 10 minutes before removing from pan and serving.
Makes 12 omelet muffins