Easy Baked Mini Omelets
Not only is this the perfect way to use those bits and pieces of veggies, meat and cheese in your fridge, but each mini-omelet can be made to order. Another reason I like this recipe is that it can easily be doubled for a crowd
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon black pepper
- 1/2 cup parmesan cheese grated
- 8 large eggs
- 1/2 teaspoon butter
- 1 cup onion
- 1/4 cup lowfat milk
- Carbohydrate 103.068857220526 g
- Cholesterol 1140.53464868434 mg
- Fat 96.8173700903646 g
- Fiber 0.00717708333333333 g
- Protein 94.5801634696485 g
- Saturated Fat 52.9256743098827 g
- Serving Size 1 1 (1122g)
- Sodium 1379.44441757651 mg
- Sugar 103.061680137193 g
- Trans Fat 7.30175305018147 g
- Calories 1648 calories
Preheat oven to 375(F) and spray cupcake pan with vegetable spray. Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth. Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top. Bake in preheated 375(F) oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool. Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).
