Easy Baked Mini Omelets
This is the perfect way to use leftover veggies, meat, and cheese. Each mini-omelet can be customized, and the recipe easily doubles for a crowd.
This is the perfect way to use leftover veggies, meat, and cheese. Each mini-omelet can be customized, and the recipe easily doubles for a crowd.
- 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
Step-by-step
- 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).
Overfilling individual muffin cups causes the egg mixture to spill over the edges rather than baking into neat, uniform portions. Whisking eggs thoroughly with a small amount of baking powder incorporates air to support the structure without relying on excessive dairy. Standard metal muffin tins conduct heat aggressively compared to silicone alternatives, requiring a reliable nonstick spray coating to prevent sticking.
Managing Moisture and Substitutions
High-water vegetables like zucchini or mushrooms must be pre-cooked and thoroughly drained before adding to the cups, otherwise they will release liquid and create a rubbery texture during baking. Swapping grated parmesan for higher-moisture cheeses like fresh mozzarella alters the fat ratio, potentially causing the eggs to separate or weep excess whey. Dairy alternatives function differently under heat; unsweetened plant milks lack the necessary proteins and fats found in whole milk or low-fat milk, resulting in a denser, less buoyant bite.
Scaling and Portion Control
Adjusting the yield from eight servings to larger batches requires multiplying the core ratio of eight large eggs to half a cup of grated cheese proportionally. Baking times remain consistent at 375 degrees Fahrenheit whether filling four wells or twelve, provided the oven maintains proper heat circulation around the pan.
