Grab-and-Go Omelette Cups
Our youngest daughter is taking her EOG (End of Grade) tests this week at school, and a good breakfast is essential to get the brain up and running. While I would love to make her a full breakfast every morning, that would mean waking up at 5 a.m. I love her, but not THAT much. (Kidding, of course.)
An easy solution to this problem is to make something ahead of time that can be heated quickly and eaten when needed. Eggs are an excellent source or protein and when turned into breakfast muffins, they make the perfect grab-and-go solution.
If you look on Pinterest or Google, you will find a million egg muffins, egg cups, or mini frittata type recipes. In fact, I have posted a recipe in the past for Mini Breakfast Egg Bites. But this time around, I thought I would try my hand at adding potatoes, because, why not??
I adapted a recipe I found from ellaclaireinspired.com. This recipe starts with the very clever idea of using tater tots as a potato crust. Using thawed potatoes, drop 3 tots into each muffin cup and press down with the bottom of a shot glass or something similar. Bake the potatoes for a bit to crisp them up and then you’re ready to customize your omelette cups.
I used 10 eggs, which combined with the toppings and potatoes, made enough for 18 omelette cups. I have mentioned before that I found muffin tins at The Dollar Tree that are smaller with 6 muffin cups. With this recipe I am able to fill 3 pans and they all fit on one oven rack.
As far as toppings go, you can literally use whatever you like. Adding meat adds flavor and protein, but, of course, you can keep them vegetarian as well. If you do use meat, such as bacon or frozen sausages, just be sure to cook them fully before chopping them up for your omelette cups.
Almost any veggie variation will work, also. I used some sweet bell peppers diced up, along with some green onion. I also love tomatoes with almost everything, so I threw some in here, too. But you can add mushrooms, fresh herbs, spinach, etc. The possibilities are limited only by your imagination.
Once your fixings are all chopped, they really don’t take long to whip up. You combine the eggs and half & half (I chose to use half & half instead of regular milk for creamier eggs) and pour on top of the potatoes and other toppings, sprinkle with cheese and bake for 20 minutes. It’s that easy.
Once they are cooked, you can eat them immediately or allow to cool before storing in the fridge for up to a week. You could also pop these babies in the freezer for future breakfast needs. Simply wrap each omelette cup individually and then place them in a zip-top storage bag. They will keep in the freezer for up to 2 months. To thaw and eat, simply heat in the microwave or toaster oven.
After making these gorgeous, delicious omelette cups for my daughter’s grab-and-go breakfast, she, of course, chose not to eat them the next morning. The best laid plans…. Anyway, the rest of us enjoyed them for dinner and breakfast.
AuthorMelissa JoyDifficultyBeginnerPreheat the oven to 400º and generously spray muffin tins with cooking spray.
While the oven heats, chop your veggies and meat and set aside. If you're using bacon and sausage, be sure to cook them fully first.
Thaw the tater tots in the microwave until soft, then drop 3 tots into each muffin cup. Press down the tots with a shot glass or something similar to form a potato crust.
Bake the potatoes in the oven for 10 minutes to crisp them up a bit. Remove from the oven, then reset the oven temperature to 350º.
Top the tots with your desired veggies and meat combinations.
Whisk together the whole eggs and half & half with a generous sprinkle of salt and pepper.
Pour the egg mixture evenly into each muffin cup.
Top with cheese and place in the oven. Bake for 20 minutes, or until the egg is set.
Remove from oven and let cool for 3 minutes. Then use a plastic knife to loosen the edges and use a plastic fork to pop them out.
Serve for breakfast, lunch or dinner with a side of fruit for a complete meal. These will keep in the fridge for a week, or you can pop them in the freezer for future grab and go meals.
Ingredients
Directions
Preheat the oven to 400º and generously spray muffin tins with cooking spray.
While the oven heats, chop your veggies and meat and set aside. If you're using bacon and sausage, be sure to cook them fully first.
Thaw the tater tots in the microwave until soft, then drop 3 tots into each muffin cup. Press down the tots with a shot glass or something similar to form a potato crust.
Bake the potatoes in the oven for 10 minutes to crisp them up a bit. Remove from the oven, then reset the oven temperature to 350º.
Top the tots with your desired veggies and meat combinations.
Whisk together the whole eggs and half & half with a generous sprinkle of salt and pepper.
Pour the egg mixture evenly into each muffin cup.
Top with cheese and place in the oven. Bake for 20 minutes, or until the egg is set.
Remove from oven and let cool for 3 minutes. Then use a plastic knife to loosen the edges and use a plastic fork to pop them out.
Serve for breakfast, lunch or dinner with a side of fruit for a complete meal. These will keep in the fridge for a week, or you can pop them in the freezer for future grab and go meals.
