Some people like to have a proper bacon-and-egg breakfast to get them going in the mornings, while others prefer something a bit quicker like a slice of toast, cereal or a smoothie. Personally, I like to have something a bit simpler in the week so that I don’t have to wake up too early just to make breakfast, and then on weekends I treat myself to a delicious traditional breakfast.
Today I stumbled upon my next weekend breakfast meal, although I’m so excited to try it that I may just make it for dinner tonight instead! These mini oven-baked omelets are made in a muffin tray, so they’re actually somewhere in between a quiche and an omelet. A quichelet? Call them whatever you want, they look absolutely delectable! And they’ll be a definite hit at any brunch gathering. If you're looking for a recipe to amaze everyone try our easy avocado egg rolls recipe.
Video by: OnePotChefShow Youtuber.
Ingredients (makes 12 quichelets):
- 8 eggs
- 1 diced onion
- Handful shredded ham/bacon/sausage
- ¼ cup milk
- ½ teaspoon oil
- ½ teaspoon baking powder
- 1 cup grated cheese
- Salt and pepper
Cook your onions and meat (for me, it will always be bacon!) over a medium heat on the pan. Grease the tray with some spray oil or melted butter and then portion your onions and meat into each little cup. As that cools, combine your eggs, milk, oil, baking powder and seasoning and whisk it all up. Next, add in a layer of cheese to each of your muffin cups, and then carefully pour in your egg mixture. You can then pop these babies in the over for 20 to 25 minutes on 375°F (190°C) and wipe up your drool as you wait.
The great thing about omelets is that you can toss in whatever vegetables you have. I’d add some mushrooms and tomatoes myself, or maybe even peppers or spinach. But the fun part is that you can mix it up as you wish.
You can also freeze these little cups of deliciousness and thaw them out to enjoy room temperature the next day, or simply reheat them when you want them.