I’m always looking for quick and nutritious breakfast meals for our family. These gluten free oven baked mini omelettes are perfect to please everyone. They are made in muffin trays and can be personalized for each individual person. So my veggie eater can have her veggies, and my meat eater can have her meat. However, the absolute best thing about these mini omelettes is that you can freeze them and eat them as you please. Perfect for grabbing and eating on the run!
- 1/2 organic onion, diced
- 5 organic mini peppers, diced
- 1 cup organic bacon, ham, sausage (optional – if using bacon or sausage I would fry that separately first)
- 1 cup organic cheddar cheese, grated
- 8 organic eggs
- 1/4 cup organic milk
- 1/2 tsp organic olive oil
- 1/2 tsp baking powder
- salt & pepper
Preheat oven to 375 degrees. Lightly grease a muffin tray with coconut spray.
In a slightly greased frying pan, saute the veggies and meat until cooked. (Again, if you using bacon or sausage you need to fry these first individually). Evenly distribute veggies and meat into all of the muffin slots.
In a bowl whisk together eggs, milk, oil, baking powder and salt and pepper.
Top veggie and meat mixture with a little grated cheese, and then divide the egg mixture evenly into the muffin slots.
Place in the oven for 20-25 minutes until golden and puffed up. Leave them in the pan for at least 5 minutes before removing (this will allow them to be removed from the pan much easier).
Serve and enjoy!
p.s you can easily make these ahead of time, let them completely cool and place in freezer bags and freeze. When ready to eat, remove from the freezer and microwave for 1-2 minutes.