Eggs around here have been very cheap. Aldi has had a dozen for 64 cents for several weeks!! I was trying to think of a different way to use eggs. I love omelettes and I used to make my stepson "made to order," omelettes when he was younger. He would be so appreciative, that it made me happy to do it for him! During the week, I am hustling to get the hubby and Dominic to work and school respectively, that we never get a chance to eat breakfast together. Lately, on the weekends, Sunday has become the day we eat breakfast together and I've just been making scrambled eggs. In my lifetime, I've probably made thousands of cupcakes and muffins, but I have never thought of using the muffin tins to make mini omelettes. This recipe was so easy, quick and on the table in about a half hour. We usually buy a ham for Easter and we inevitably have tons left over!! I think I know what I'm making Easter Monday for breakfast!😉
Ingredients
12 large eggs
1/2 teaspoon curry powder
1/4 teaspoon black pepper
1 cup cooked ham, cubed
1 cup Swiss cheese, shredded
Preheat oven to 350 degrees. Spray a 12-cup muffin tin liberally with non-stick cooking spray. Set aside. In large bowl, crack the dozen eggs. Beat well with fork and add the curry powder, pepper, ham and cheese and with a large spoon, combine well. Pour into the muffin tin, distributing
evenly. Bake for 20-22 minutes or until a toothpick inserted into a mini omelette comes out clean. Remove from oven and let them sit for five minutes before you remove to a wire rack. *Feel free to make your mini omelettes all cheese, all veggies - whatever you want!!
