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Simplify Breakfast with Muffin Tin Omelettes – Ryan’s Recipe

Weekends at my house usually means we have a chance to break away from the cereal or frozen waffle routine of the week and whip up something a little more involved. Using a muffin tin to make omelettes in the oven isn’t only delicious, but frees up your time to focus on other dishes.

I’ve never been great at making an omelette in a skillet on the stove top. I’m always worried it will be under-cooked, which usually leads to it being overcooked, or I can never get it to fold over like I want. Using the muffin tin helps me take those worries out. Plus, setting up a little “omelette bar” lets my kids pick and choose what they want inside. Here’s how I did it.

While I can’t claim credit for the concept, the method and ingredients I used when I tried this for the first time last weekend are all mine.

Ingredients

  • 6 eggs
  • Milk
  • Deli sliced ham, turkey, and salami
  • Cooked bacon
  • Half of a medium onion – diced
  • 1 green pepper – diced
  • Shredded Cheese
  • Muffin tin

Directions

Preheat oven to 400°. In a medium mixing bowl, whisk eggs and milk (I just eyeball the amount of milk) and set aside. Chop ingredients into bite size pieces.

Muffin Tin Omelettes - Ingredients
(Ryan O’Bryan / 106-1 KISS-FM)

Grease pan with cooking spray and place desired ingredients into the bottom of each individual tin. Top with egg mixture, leaving a little room at the top to allow for expansion during cooking.

Muffin Tin Omelettes - Uncooked
(Ryan O’Bryan / 106-1 KISS-FM)

I suggest stirring the mix with a fork, spoon or whisk so the egg mixed all the way through. This will help evenly distribute your fillings so they’re not all clumped together at the bottom.

Place tin in the oven and cook for 15-20 minutes. Use a toothpick to test the doneness. Cooking time will vary depending on your pan. As you can see in the photo above, our tin features large, deep pockets so the cooking took a little longer than it probably will with a 12-tin pan featuring smaller pockets. Ours were ready to come out at the 18 minute mark.

Using small rubber spatula, work your way around the edge of each tin and simply pop out each muffin omelette. Season with the seasoning of your choice, and enjoy.

Just like a regular, “skillet omelette”, these can be as healthy or fattening as you want. Leave out the meat and make an all veggie version, or leave out the veggies and fill them with nothing but meat and cheese, it’s completely up to you.

The kids will like this too, because they can pick and choose what they want in their omelette, and the finished product is practically kid sized.

Next time you throw together a weekend breakfast, give these Muffin Tin Omelettes a shot. It won’t be the last time you will.

Muffin Tin Omelettes - Finished Product
(Ryan O’Bryan / 106-1 KISS-FM)

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