Sunday, December 26, 2010

Individual Baked Omelets

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It's the day after Christmas and all through the house, not a creature was stirring... not even a mouse. And with that I decided it was a perfect time to make breakfast for everyone. This week, I got to choose the Project Pastry Queen recipe and after all the sweets the group has made the past few weeks, I thought it was a great time to make something savory. As a result, I chose Rebecca Rather's Individal Baked Omelets. It couldn't have been at a more perfect time since the holidays are a great time to focus on breakfast eats in our family.


Sadly, with all the picture taking that was done this holiday weekend, I regret to admit I accidentally deleted the pictures for this recipe. So please bear with me since I know many folks are visual readers, just like me. Despite the lack of pictures, this recipe was wonderful and such a fun way to make omelets for even the pickiest of eaters. 

Assorted vegetables, bacon and cheese are folded into eggs and transfered into a muffin tin to bake. It may seem like a very odd way to make an omelet but trust me, it's actually quite genius!  Don't feel like you have to use the same vegetables as noted in the recipe below. You're welcome to adapt it to your taste and incorporate your preferred vegetables if you'd like... or even try it with chopped up or crumbled cooked breakfast sausage... or even a different kind or blend of cheeses.

The recipe calls for baking these omelets in a jumbo muffin pan. I happened to have one (which I don't use quite that often enough) but if you don't, you can also use a standard muffin pan. Reduce the baking time to 12-15 minutes if you go that route.

Individual Baked Omelets
recipe adapted from The Pastry Queen

2 tablespoons unsalted butter
1 medium russet or red skinned potato, peeled & diced in 1/2 inch dice
1 small yellow onion, diced
1 teaspoon salt
1/2 bell pepper (color of your choice); seeded & dice
4 slices of bacon, cooked & chopped
1 tomato, seeded & finely chopped
1/2 cup shredded cheddar cheese
2-3 green onions, sliced
6 large eggs
1/2 cup heavy whipping cream or half & half
1/4 teaspoon freshly ground black pepper
dash of hot pepper sauce such as Tabasco (optional)


Preheat the oven to 350 degrees and lightly grease a large 6 cup jumbo muffin pan

Melt the butter over medium heat in a skillet. Add the potato, onion and 1/2 teaspoon and sauté, stirring occasionally. Add the bell pepper and continue sautéing until cooked through. Transfer this vegetable mixture to a bowl and add the bacon, tomato, cheese and green onions; set aside.

In a large bowl, whisk together the eggs, cream or half & half, remaining salt, pepper and hot sauce. Stir in the vegetable mixture. Pour this mixture evenly among the greased muffin cups.

Bake in the preheated oven for 20-30 minutes. Lightly shake the pan; if the omelets look or feel runny in the middle, bake for another 5 minutes until firm. Serve warm.

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