This lazy cook then came up with a great idea!! Make an omelet in a cup cake pan. How easy is that? Then I would have 12 or 24 to get my by. Here it is...
Muffin Pan Omelets (12)
Preheat to 375^F
- 12 Large Eggs
- 1/4 cup milk (soy, cow, goat or even water) -optional to make mix go further
- 2 cups of filling
- 2 cups of shredded cheese (or more filling)
- 1 tsp salt or seasoning salt
- 1 tsp ground black pepper
Beat eggs, milk, salt and pepper together. Set aside. Chop up the filling of your choice and grade the cheese (if using). Coat the muffin tin with non-stick cooking spray. Place filling (including cheese) 1/2 - 3/4 full in each muffin section. Then pour the egg mixture into each muffin section - to the top. I use a 1/3 dry cup measuring cup as a ladle. Bake 25 - 30 minutes. The tops will be slightly brown and the centers will be set and fully cooked.
While baking the mini omelets will puff up, but do not worry, they will settle back down when you pull them out of the oven. As long as you to go the rim of the pan or slightly under, you oven will be fine!
NOTE: Make sure you let them cool completely in the muffin tins. Do not rush to take them out. If you do they will deflate even more.
TIP: Once cooled, pop them into a zip lock gallon size freezer bag. When you want one, simply microwave for 30 - 45 seconds.
Also, since you have the oven going ... make 2 batches!
ENJOY!!