Enjoy an omelet in the palm of your hand! This is a great healthy option for a grab-and-go breakfast. Make ahead and reheat quickly!
Dark grey clouds that hung low in the sky smacked down my lofty dreams for this post. It won’t be nearly as cool to tell you about what I had planned as it would have been to pull it off. I’ll try. On-the-go breakfasts are awesome! Everyone is in a hurry in the morning, right? I thought of skydivers, who get up with the birds to jump out of airplanes. If the sun is shining and the plane is flying, the last thing we want to think about is nourishment. Coffee, maybe, but not food. I dreamed of creating a video that involved skydivers grabbing On-the-Go Omelets as we walked to the airplane. And then jumping out of the plane while munching on them. We had almost an entire weekend of low, unjumpable clouds, so my idea did not transpire. Another time. Ahem.
What has transpired was a day of gorging myself silly at the Minnesota State Fair today. Deep-fried green olives, fried pickles, cheese curds, a corn dog, Reuben bites (that tasted so much like this amazing Reuben Braid!), cookies, a deep-fried Monte Cristo, a dreamsicle shake, French fries, chicken-on-a-stick and walleye cakes. I ate all of the above today, I kid you not.
Back to the on-the-go breakfast, which I just know you are going to love me for.
Crack a dozen eggs into a medium bowl. Add a splash or two of water.
Whisk those babies up.
Then you’ll have to do a bit of thinking. What ingredients would you like inside your cute little omelets that will fit in the palm of your hand? Bacon? Ham? Tomatoes? Mushrooms? Cheese? Spinach? Pick the omelet extras of your choice and prepare them. Chop, slice, dice, do whatever you need to do.
Divide the whisked eggs between twelve muffin cups (coat generously with cooking spray first). Each cup will be filled to about two-thirds full.
Add the extras to each muffin tin, making sure the contents don’t overflow.
Bake for 30 minutes, or until the eggs are cooked all the way through. Serve warm and enjoy!
I’m off to rub my full post-State Fair belly. If you’re on the lookout for other delicious breakfast options, peek at my Breakfast page!
Omelets On the Go
Ingredients
- 12 large eggs
- Splash of water
- 1 cup total of extras, chopped (ham, bacon, cheese, spinach, mushrooms, tomatoes, etc)
Instructions
- Preheat oven to 350 degrees F. Coat a muffin pan with cooking spray.
- Crack the eggs into a medium bowl. Add the water and whisk until mixture is fluffy. Divide between the muffin cups, filling each approximately 2/3 full.
- Add the extras to the cups, as desired, making sure the contents don’t spill over the edges. Bake in the preheated oven for 30 minutes, or until the eggs are cooked through.
Nutrition
I make these all of the time now! Great idea! After they cool I remove from pan and put in Tupperware container and freeze. Then take out portions as I want them and microwave – covered with paper towel and reheat. Very good still.
Hi Kat! Thanks so much for reading! I've never tried freezing these, but I would think that would work great! Let me know how it goes!!
Megan
Hi!
I really enjoy your blog, thanks for sharing.
I plan to make these this weekend and wonder if I can freeze any leftover baked omelets?
Thanks again.
Kat