Fresh Healthy Vegetable Omelets To Go

Having a healthy breakfast is the way to start your day off on the right foot. But sometimes finding time to make it is the challenge. With the start of spring, my goal is to create easy, healthy, on-the-go types of dishes. Since eggs are perfect for any time of day, this was a great place to begin. 

Most people have muffin pans in their kitchen. Have you ever wondered if there is another way to use them? Well, how about making individual omelets that you can make and eat like you would a cupcake? No fork needed.

This is the simplest recipe and something you can do to completely accommodate your family or guests’ food preferences. Pick all your favorite ingredients that you would normally put in an egg dish. This could be vegetables, meats (turkey, ham, sausage, bacon), cheese and even potatoes. And of course eggs, whether using the whole egg or making an egg white version. It’s almost like a salad bar filled with options. 

Pre-heat the oven to 350 degrees. Saute the vegetables, potatoes (boiled or roasted) and meat in a fry pan. Add whatever seasonings you like: dill, basil, oregano, garlic, salt and pepper.

Now, you will want to butter (or coconut oil) the muffin pan. I am using a Trudeau silicone muffin pan. I just learned about these pans at the International Home and Housewares Show and am really liking them. Trudeau did something smart by adding a metal framework across the top of the pan so that the pan will not be too wobbly spilling any of the hot contents. It’s very easy to work with this way. And clean up is a snap!

 

In each cup, add some of the sautéed mixture about three quarters full. Then, if you want cheese, add a little into each cup.

Beat the eggs in a glass measuring cup with a pour spout. (makes it easy and less messy when pouring the mixture). Then fill each muffin cup with eggs.

Bake at 350 for 10-15 minutes or until set. The timeframe will vary depending on how large the muffin pan is. I like making these so they have a browned, crunchy top but make them how ever you like. They are ready to come out of the pan when they pull away from the sides of the pan. Then just let them cool a bit before pushing them out from the bottom of each cup. . 

This is the 12 cup mini version which works out perfectly for making them and then freezing the extras. These would be great for a brunch too. Add all the components and you have a make a head omelet with no messy dishes and cookware in the sink. You could also add a dollop of salsa or guacamole for extra flavor. Add a salad and now you have an healthy lunch.

Hope you enjoy my omelet-to-go recipe. What are you favorite ingredients to put in an omelet?

Thanks for stopping by!