Freezer Friendly Egg Muffin Baked Omelette
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Freezer Friendly Egg Muffin Baked Omelette is great for breakfast, brunch or dinner. An easy way to feed a crowd. Classic omelette ingredients are baked into the perfect “hand-sized” grab and go breakfast.
Add to CollectionGo to Collections
- 4 large chicken sausages (10-12 ounces) (diced)
- 6 large eggs
- 1 medium red pepper (diced)
- 1 medium onion (diced)
- 1 cup shredded cheese (any variety)
- 1/3 cup milk (or cream)
- salt & pepper (to taste)
To cook the Meat Mixture:
In a frying pan, cook the sausage. Drain any excess fat.
Add the diced onion and cook for 5 minutes.
Add the red pepper and cook for 1-2 minutes. Season with salt and pepper. Set aside.
For the Egg Mixture:
Break eggs into a measuring cup (this makes it easier to pour).
Using a wire whisk, whisk well. If you are adding milk or cream, add and mix well.
Get your prepared muffin tin.
Add approximately 1/4 cup of the meat mixture into each of the cups.
Top with about a tablespoon or cheese.
Pour in some egg mixture to fill the cup.
Bake for approximately 20-25 minutes.
Remove from oven. Let cool slightly. Loosen with a plastic knife or a spatula.
These are perfect for batch cooking. To freeze, place cooled muffins into a freezer container, seal and freeze.
To reheat, place frozen muffins in a 325º F oven until warm, or you can reheat in the microwave.
Let me know by leaving a comment and rating the recipe below! ALSO take a picture and tag @homemadeandyummy and #homemadeandyummy on Facebook. YOU could be featured in my WEEKLY NEWSLETTER!
Calories: 127kcal | Carbohydrates: 3g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 383mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 13.8mg | Calcium: 69mg | Iron: 0.7mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.