Ham and Cheese Omelet Muffins


omelet muffins

One of the challenges I constantly face is making time for breakfast on a regular basis. I often get up quite early and like to start my day with a cup of coffee, already at the computer before the sun comes up. The problem is that I will get involved in projects on the computer and either forget to eat later or not want to stop to cook breakfast. The beauty of this recipe is that it can be cooked ahead of time and kept for up to a week in the fridge. Simply pull one or two out and reheat in the microwave for 2 minutes. Voila!

It’s also a great dish to make while sailing with a crew. Sometimes it’s just not practical to sit in the cockpit and try to balance a plate on the knees while steering the boat or trimming the sails and trying to eat scrambled eggs or another egg dish that requires a knife and fork. With this recipe, the crew can easily chow down on a couple hot omelet muffins while continuing their watch.

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Ham and Cheese Omelet Muffins
Serves 3-4

Ingredients

  • 8 eggs
  • ½ cup milk
  • ½ cup baking powder
  • 1 tsp. baking powder
  • 1+1 Tbsp. unsalted butter
  • Salt & fresh ground black pepper, to taste
  • Grated Gruyere cheese (can substitute other cheeses)
  • ½ yellow onion, diced
  • 4 slices luncheon ham, diced
  • Alternatively any other omelet ingredients you prefer

Directions

  1. Preheat oven to 375° F. Meanwhile, grease a 12 cup muffin tin with butter or non-stick cooking spray. In a skillet over medium-high heat, sauté the diced onions with 1 tablespoon butter for about 3 minutes or until tender. Combine the onions with the diced ham and add to the bottom of the muffin cups.
  2. Mix the eggs, milk, baking powder, 1 tablespoon melted butter and salt and pepper in a mixing bowl. Pour the mixture into each muffin cup until the cups are filled about ½ inch from the top.
  3. Finish topping the muffin cups with grated Gruyere cheese and bake in the oven for 20-25 minutes. Remove from the oven and let cool for 5 minutes.
  4. The beauty of this recipe is that you can use any omelet filling you like. I sometimes mix it up and will use diced poblano peppers and sharp cheddar cheese or crumbled crispy bacon and spinach with emmental cheese. Be creative and raid the fridge for ingredients. Leftover zucchini, mushrooms, bell peppers or scallions? Try them!
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