Oven Baked Mini Omelettes

For a busy family, getting everyone fed and out the door for school is usually total chaos. Having an easy breakfast on the go that is not sugar filled is a must!!!

The kids love these little mini omelettes and they can easily carry them to the bus stop.

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Our nine year old loves to cook and often makes many meals unassisted (yes, we are lucky).  She can make these all on her own.  Some weeks this is her family chore.  We usually make a batch on Sunday evening for the week. They also freeze and reheat well.

Happy Eating!

Recipe originally found here.

Oven Baked Mini Omelettes

Ingredients

  • 8 medium eggs
  • ¼ cup Milk
  • ½ teaspoon Vegetable Oil
  • ½ teaspoon Baking Powder
  • 1 pound ground sausage
  • ¾ cup of shredded cheese
  • ½ cup diced onions
  • ½ cup fresh Spinach (chopped)
  • Salt and pepper to taste

Instructions

  1. Brown sausage and drain.
  2. Place onion in same pan that sausage was cooked in, using left over sausage grease to sauté the onions. Set aside.
  3. In a large mixing bowl mix eggs, milk, oil and baking powder.
  4. Add salt and pepper to your taste. Set mixture aside.
  5. Spray a muffin pan with non-stick cooking spray.
  6. Add about ½-1 tablespoon of sausage to each muffin mold.
  7. Layer onion and spinach on top of sausage. The amount of onion and spinach is really up to you, Sprinkle a little of the shredded cheese in each mold
  8. Pour egg mixture into each mold. Pour enough mixture to fill mold to about ¾ full.
  9. Place in preheated oven for 25-30 minutes.
  10. Check them at about 20 minutes and remove if they are starting to brown.
  11. Allow to cool for 5-7 minutes before removing from the molds.
  12. You can change up the ingredients. I suggest mushrooms, ham, green peppers. Anything you would add in a regular omelet will work great.
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