Omelette Muffins

I have a confession....it's taken me twice as long to write this post because I've had an ongoing internal debate about just how one correctly spells omelette.  Finally I googled and came up with the cause of my confusion: it can be spelled either way.  The French speaker in me has always spelled it omelette and I'm sticking with it.  All that to say I whipped up some yummy omelette muffins over the weekend.  Hubby is supposed to eat more eggs and this seemed like the perfect way to add them to our menu.

Just like an omelette, fill them with anything you like.  I simply raided the fridge (or Frigidaire as my French grandmother used to call it, as her first fridge in the states was a Frigidaire -- see how my mind works??  It's no wonder I have 42 half-finished projects around the hive.  But I digress....) for the fillings.  This time I included a couple slices of bacon, part of a leftover garlic smoked sausage, diced bell peppers and onions, sliced mushrooms, and shredded cheese.  The sky is the limit though.  Think spinach and feta, smoked salmon and asparagus, ham and onion, artichokes and crab, fresh chives.  We're planning on freezing individually and popping them in the microwave for a quick weekday breakfast, but they would also be perfect for a Sunday brunch with friends.  Each guest could build their own, sip on mimosas or a bloody Mary while they bake, pair with a fruit salad and you're all set!

Omelette Muffins
Ingredients:

• 12 eggs
• 1/2 cup milk
• Fillings of your choice - This time I used onions, peppers, mushrooms, bacon or sausage, and shredded cheese.  Although the smoked salmon, asparagus, and feta combination is calling my name for next time!
• Pam

Directions:

• Preheat oven to 350 degrees.
• Brown sausage and bacon.  I took the time to saute the veggies while the protein cooked, although I'm not sure it was necessary. 
• Spray each muffin cup with Pam.  (I never use Pam anymore, except for muffins.  I'm sure butter would have worked, too, but I just didn't feel like messing with it.)
• Layer filling ingredients as desired into each cup.  Pour mixture into each cup about 3/4 full.
• Bake 20-25 minutes until egg is set.
• Serve immediately or, if freezing, cool on wire rack.

Notes:

• Hubby and I both felt I was a little too stingy with the fillings in the first batch.  Don't be afraid to fill up the cup generously.
• I tried both letting them set in the pan for a minute and removing immediately.  In my experience, it was easier to remove them immediately.
• To freeze wrap individually in Saran wrap.  I store all of them in a Ziploc for added protection.  Unwrap and microwave for 30-45 seconds.

Happy Cooking!

Today you can find me at 

Link