Cooking On A Budget: Muffin Tin Omelets

Friday, January 11, 2013

Muffin Tin Omelets

I spotted a fancy recipe for muffin tin omelets that called for some expensive ingredients - black truffle oil for one and a blend of wild mushrooms that are not on the inexpensive side. So in the style of Cooking On A Budget I have come up with a healthy, less expensive version.
If you have bacon on hand as I do, use it. If not, then you really do not need to buy it unless of course you get it on sale and want to. Also use any kind of mushroom you like and if you don't have the Parmesan cheese use another cheese that will melt well and ramp up with an extra pinch or so of salt. When I use Parmesan cheese I tend to go much lighter on the salt as the grated Parmesan I purchase has plenty of salty flavor. This should make 10-12 portions.

  • 8 eggs
  • 1/2 cup of milk
  • 1/2 cup Parmesan cheese
  • 8 oz. mushrooms - rough chopped
  • 1 bell pepper - rough chopped
  • 3 -5 strips of bacon - cooked rather crispy and then rough chopped (optional)
  • shredded cheese for topping (optional)
  • olive oil
  • salt and pepper to taste
  1. Preheat your oven to 425 degrees.
  2. If you are using bacon cook your strips in the oven on a cookie sheet. When done to desired crispness, remove and drain on a paper towel.
  3. Lay your mushrooms and bell peppers on the same cookie sheet you used for the bacon. At this point, you can remove all of the bacon fat, or a portion thereof and roast the mushrooms and peppers in some of the fat. If you choose to remove all of the fat, then drizzle some olive oil on the vegetables and sprinkle salt and pepper on to taste. Toss together with a spoon or your hands.
  4. Roast the mushrooms and peppers in the oven for about 15-20 minutes until the mushrooms are golden brown and the peppers have softened.
  5. While the mushrooms and peppers are roasting crack the eggs into a bowl. Add the milk and the Parmesan cheese and whisk well.
  6. When the bacon and vegetables have cooled down, add them to the egg mixture and stir together.
  7. Lightly grease the muffin tins or spray with a cooking spray.
  8. Ladle mixture into each one of the muffin cups.
  9. Bake at 425 degrees for about 20-25 minutes until the eggs are set and they are golden around the edges.

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