Size Matters! Anytime you can prepare an individual serving size, DO IT! Miniatures look adorably cute; think itty bitty cans of coke (8 oz.), mini candy bars, mini corn dogs, mini bottles of champagne, the list goes on and on.
I made these “mini omelets” in a muffin tin and they were #EGGtastic! The first thing about this recipe, is that there isn’t one. I’m a big fond fan of using my resources and minimizing waste. What I’ve thrown in the pan is up for negotiation. Use what you like and what’s on hand. Here we go:
- Ingredients: Dozen eggs/egg whites, 2 scallions/green onions, 1/2 orange/red/green pepper, 1 small red potato, half of a small red onion, freshly grated cheese, spinach/arugula, one link of chicken sausage, 3 Tbsp whipping cream, 1/4 C parsley, olive oil/Pam/butter, salt & pepper.
- Pre-heat oven to 350 degrees F, grease a muffin tin and grab your sheet pan.
- Finely chop the scallions, orange pepper, chicken sausage, red potato and red onion. Everything goes into a pan that’s been tossed with Pam, olive oil or butter. Generously salt and pepper. Sauté mixture over medium high heat until tender, about 10 mins. Stir frequently.
- Into a liquid measuring cup crack 6-12 eggs. On this particular day I used 6 XL eggs and 1 C of egg whites. Add heavy whipping cream, if you’re feeling decadent, and generously salt and pepper. Whisk egg mixture and set aside.
- Spoon the veggie mixture into the muffin tins, followed by a few leaves of spinach/arugula/power greens etc. Do you Boo! Next sprinkle freshly grated cheese. You all know how I feel about Sartori cheeses. Pick your fave, they’re all FABULOUS! Pour egg mixture just below the rim of each tin. Dust each with salt and pepper.
- Grab the sheet pan and place the muffin tin on top of it. We don’t anticipate any spills, but you can never be too careful. Bake the ‘mini omelets’ for 25 minutes. Turn the sheet pan half way through so the opposite side of the tray is facing the front. Let them rest for a minute or two then gently pull them from the tin. Garnish with scallions or curly leaf parsley.
Enjoy ya’ll! Comment below and let me know how you like your eggs.