23 February 2022
You may be aware that a famous drive-through donut shop is now advertising omelet bites. These are really just another version of an omelet muffin, which is a riff on a frittata. A frittata is like a crustless quiche or simply a baked egg dish.
The omelet bites and muffins are smaller versions and are fun for a brunch. Instead of cooking custom omelets for each family member or guest, you can create each muffin or bite for the specific likes and dislikes of the person and then bake them all at once. That means everyone gets served a hot entree at the same time.
Instead of a muffin pan, use a mini bundt pan for a different look. There are also specialty pans for the holidays or seasons of the year (autumn) or flowers or swirls.
When incorporating vegetables, remember that most have a high water content and that can affect the cooking time.
After they are completely cooled, you can store these tidbits in an airtight refrigerator container for several days. You can also wrap each one individually in plastic wrap and then foil. To reheat, remove the wrap and foil and place in a microwave for 30 seconds or warm in a toaster oven.
Following are a couple of recipes to get you started so that you can figure out the correct ratio of egg to other ingredients.
- nonstick cooking spray
- 12 large eggs
- salt and pepper to taste
- 1⁄2 cup green pepper, finely diced
- 1⁄2 cup cherry tomatoes, halved
- 1 cup cooked quinoa
- 1⁄4 red onion, thinly sliced
- 1⁄2 cup Baby Spinach, chopped
- 1⁄2 cup shredded cheddar cheese
- Preheat oven to 350°F
- Prepare a 12-cup muffin tin with non-stick cooking spray.
- In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese.
- Transfer to muffin tin using a 1/3 cup measuring cup.
- Bake until egg is completely set, 20 to 25 minutes.
- 9 eggs
- 5 slices bacon, cooked and diced
- Salt and pepper to taste
- Dash thyme or your favorite herb
- Shredded cheese
- Preheat oven to 375º F.
- Mix together eggs, bacon pieces, salt, pepper, and thyme.
- Spray a 12-cup muffin tin with cooking spray.
- Pour evenly into the muffin tin.
- Top the egg mixture with a sprinkling of cheese.
- Bake for 20 minutes.
- Let cool for about 5-10 minutes before serving.
- 1/2 pound button or cremini mushrooms, finely chopped
- 1/2 red or orange bell pepper, diced
- 1/2 pound frozen spinach, thawed, drained and chopped
- salt and pepper to taste
- 2 cups pasteurized egg whites or 16 egg whites
- Preheat the oven to 375˚F. Lightly oil a 12-cup muffin pan or spray with non stick coating.
- Heat a large skillet over medium heat.
- Cook mushrooms, stirring, until they begin to release their liquid, about 5 minutes.
- Add bell pepper and cook, stirring, 3 to 4 minutes more.
- Add spinach and salt and pepper and cook, stirring frequently, until vegetables are soft and most liquid has evaporated, about 5 minutes.
- Cool slightly, then divide mixture among the prepared muffin cups.
- In a medium bowl, whisk together egg whites, pepper and salt.
- Pour evenly over vegetable mixture in the muffin cups.
- Bake until egg mixture is puffed and cooked through, about 16 minutes.
- Cool 2 minutes, then run a knife around inside of muffin cups and remove omelet bites.