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Breakfast On The Go: Omelette Muffins

Breakfast On The Go: Omelette Muffins

omelette muffins | breakfast | recipes | breakfast recipes | breakfast on the go | easy breakfast ideas

My littles start back to school this week, which means early mornings for everyone including my very cranky four year old. She does NOT enjoy waking up on everyone else’s schedules and seems to make getting out the door pretty painful. So it’s time to break out the secret weapon: Breakfast on the Go. Now, there are some days where my kids are absolutely inhaling dry toast or cereal in baggies on the way to school. But for the first few months I like to keep a stash of these Omelette Muffins in the freezer for a quick breakfast on the go. The great part about these is that they are customizable to your palate, they freeze well, and they can be reheated in just 15-20 seconds. They make painful mornings a little bit less painful.

A couple things to know:

  1. Have a good muffin tin at your disposal. I don’t mind using metal tins, but for omelette muffins I prefer using a silicone pan like this one. They are easy to pop the muffins out of, and they are dishwasher safe.
  2. Allow the muffins to completely cool to room temp before freezing. If you don’t, you’re allowing excess water to freeze along with the egg and it can make for a soggier muffin when you reheat.
  3. Storage matters: these should be refrigerated for up to a week, and can be frozen for up to two months. If you’re freezing, I’d recommend wrapping them in Press n Seal first before putting them in baggies.

Now that you’ve got the basics, you’re ready to roll!

Omelette Muffin Base

omelette muffins | breakfast | recipes | breakfast recipes | breakfast on the go | easy breakfast ideas

This is the base that you can modify to your preferences.

Ingredients:

  • 12 large eggs
  • 2 Tbsp. finely chopped onion of choice
  • salt and pepper to taste

Process:

Begin by heating your oven to 350F and prepping your muffin tin by giving it a good spray with non-stick cooking spray. Alternatively, you can grease them with butter or shortening. Then in a large bowl, whisk together your eggs, onion, salt, and pepper until well combined. Next, fill each muffin tin half full of the egg mixture. Then you can add your toppings, making sure not to fill past 3/4 full or your muffins will expand over their allotted space. When they are topped appropriately, bake them for 20 minutes or until a toothpick inserted into the middle comes out mostly clean (cheese can make them look not done in the middle).

Then remove from the oven and either: serve immediately, allow to cool completely before putting in an airtight container and storing in the fridge, or wrapping with press n seal and storing in the freezer. If you are storing them in the fridge or freezer, to warm simply unwrap, place on a plate and cover with a damp paper towel before microwaving for 20-30 seconds.

Recipe 01: Tomato Mozzarella Omelette Muffins

Caprese Salad meets breakfast in a delicious medley of flavors.

Ingredients:

  • 1/4 c. roughly chopped fresh spinach
  • 8 halved or quartered grape or cherry tomatoes
  • 1/4 c. shredded mozzarella cheese
  • Muffin Base

Process:

Begin by making the base using the recipe above. When the muffin tins are filled, top with tomato, a few spinach leaves, and a little shredded cheese. Then bake for 20 minutes and store using the method above.

Recipe 02: Bacon Cheddar Omelette Muffin

omelette muffins | breakfast | recipes | breakfast recipes | breakfast on the go | easy breakfast ideas Made for eggs, bacon and cheddar are a perfect pairing!

Ingredients:

  • 1/4 c. cooked chopped bacon
  • 1/4 c. shredded cheddar cheese
  • Muffin Base

Process:

Begin by making the muffin base using the recipe above. When the muffin tins are filled, top with a sprinkling of bacon and cheddar cheese. Then bake for 20 minutes and store using the method above.

Recipe 03: Garlic Mushroom Pepper Omelette Muffins

omelette muffins | breakfast | recipes | breakfast recipes | breakfast on the go | easy breakfast ideas Savory and full of flavor and veggies, these are yum!

Ingredients:

  • 1/4 c. sliced cremini or Baby Bella mushrooms
  • 1/4 c. diced red bell pepper
  • 1 Tbsp. fresh chopped parsley
  • 1/4 tsp. garlic powder

Process:

Begin by making the muffin base using the recipe above, adding in the garlic powder at the same time you add in the salt and pepper. When the muffin tins are filled, top with a few slices of mushroom, some diced bell pepper, and chopped parsley. Then bake for 20 minutes and store using the method above.

 

You can definitely tweak these by adding different spices, veggies, and cheeses! I like to try and hide as much as I can in them without my kids noticing. Then when they’re eating them after a hectic morning, I can have a little satisfaction that at least they got a healthy breakfast!

Happy Back to School everyone!



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