Western Omelet Cups Recipe
So, cooking in muffin tins… totally awesome stuff. I think it is safe to say I am beyond obsessed and addicted to it.
This week, I decided to try using English Muffins as a base in this brunch treat.
They are the perfect accompaniment to a toasty and satisfying meal in a cup.
They are best served right from the oven because the muffins are perfectly crisped and the omelet mixture is oh so warm and mouth watering.
This was definitely a favorite and certainly a keeper!
As with most of my little recipe creations, I aim for delicious but above all… easy to do!
Because seriously I don’t have time to fuss around with complicated ingredients.
This recipe fits the bill!
If you want to bake up something that is even simpler, you can also try this baked eggs recipe, it doesn’t get easier!
Western Omelet Cups Recipe
I originally shared this recipe several years ago on another blog that I used to write. I thought it was about time to share this classic favorite of mine here, too. Let's dig in.
Western Omelet Cups Recipe
Unique breakfast recipe with classic western ingredients filling a delightful English muffin cup.
Ingredients
- 6 English Muffins
- 10 Large Eggs
- ⅓ Cup Milk
- ¾ Cup Diced Ham
- ¾ Cup Onion
- ¾ Cup Peppers
- 1 Cup Shredded Cheddar Cheese
- Cooking Spray
Instructions
Preheat Oven to 375°. Coat muffin tin with cooking spray. Cut english muffins in half. Press each half into a muffin cup firmly. In a large bowl, beat eggs and milk. Then add Ham, Onions, Pepper and Cheese and blend. Pour mixture on top of each english muffin. The mixture will be absorbed, pour more mixture in to fill. Bake for 19-21 minutes until egg is firm. Enjoy! Makes 12 Servings.
What is your favorite breakfast food?
