Tuesday, July 9, 2013

Breakfast Omelette Egg Muffins

If you're anything like we are, you understand how important it is to get as much sleep as you possibly can. Because of this, we don't get up early and make breakfast everyday, so we can sleep just a little longer. Personally, I love me some 9hrs of sleep, but the boyfriend prefers about 8hrs. Either way, we don't want to miss out and have to get up early to make some eggs for breakfast.

Enter the best morning time saver ever.

Omelette muffins. Yup, you heard me! These are very simple, and you can make them to fit your own personal tastes! You can even make half the batch one flavor and half another, so you don't get bored. I always make a double batch and freeze half of it, so I only have to cook this about every 3 weeks.

You could make this in a regular pan, but I find that putting it in the muffin tins makes it easier to portion it all out, and the silicon muffin tins are the easiest in the world. But again, you could make it in a pie pan or a 9x13 pan, or whatever your heart desires. But make them; you won't be sorry!

Ingredients (this makes me 20 muffins, but could make 24 if you fill them up a little less, or 18 if you like them SUPER full)
1) 12 raw eggs
2) 1 pound of ground meat (we really like ground sausage in ours, but ground pork and ground beef are great. Cut up sausage links, or use ground turkey, or omit the meat if you prefer.)
3) 1 onion (if you like onions)
4) Extras for your omelette: I added in a LOT of sundried tomatoes and cut up artichoke hearts to my half of the batch, but the boyfriend prefers it just plain with sausage and onions. I would have totally added in some green peppers if I had them on hand when I made these. You could add in cheese if you wanted too. Whatever you like in your omelette, THROW IT IN HERE!

1) Preheat oven to 350 degrees. Figure out what you'll bake these in. If using silicone, no greasing is required. If using regular muffin tins or a pan, grease it a little to prevent sticking.
2) Toss your ground meat into a large pan on medium heat to begin browning.
3) When some of the fat has been released, add in your onions and any other thicker vegetable that needs more cooking (i.e. carrots, peppers).
Meat and Onions starting to saute
4) Let saute together until the onions/veggies are your desired tenderness. I cook this about 20 minutes because I really hate the taste of raw onions, and the veggies won't really cook up more in the oven so make sure it's how you'd eat it!
5) Remove from the heat source, and let set about 3-5 minutes to slightly cool before you add the raw eggs.
6) Add in any extra items you want at this time. (I added cut up sundried tomatoes and artichoke hearts. Add in your cheese now if you want it!)
7) Add in your 12 raw eggs. If you want to make this an even 24 muffins, you could add in about 14 eggs.
Time to add the eggs
8) Stir it all together, and then divide it into your muffin tins (or pour it in your pan).
Mixture, ready for the muffin tins
Cups filled up and ready to bake!
9) Bake for 22-30 minutes until your muffins are golden on top.
10) Eat these for breakfast! Or dinner! Or whenever. And enjoy the extra sleep in the morning.

All done!

Amazing. And I ate it for dinner. Not just for breakfast, folks!