Individual Baked Omelets

"The Pastry Queen, Rebecca Rather"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350°; generously butter 6 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups or line them with muffin wrappers.
  • Melt the butter in a medium skillet set over medium heat.
  • Add in the potato, onion, and 1/2 teaspoon salt; saute for about 5 minutes, stirring occasionally.
  • Add in red pepper and saute for 15 minutes, continuing to stir occasionally.
  • Taste to make sure the potato is cooked through, if not--cook for a few minutes longer, until the potato is fully cooked but not mushy.
  • Remove the vegetable mixture from the heat and stir in the bacon and tomato.
  • Whisk the eggs, cream, remaining 1/2 teaspoon salt, pepper, and hot sauce together in a big bowl.
  • Pour the egg mixture evenly into the muffin cups (the egg mixture will almost reach the top, which is ok).
  • Bake for 20-30 minutes; lightly shake the pan; if the omelets look or feel runny in the middle, bake for 5 more minutes, until firm.
  • Serve warm.
  • **Almost any vegetable or meat can be diced or sliced and sauteed before adding to the omelets--mushrooms, zucchini, green onions, precooked crumbled sausage, and diced ham.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes