When you’re getting 3 kids ready for school in the morning sometimes you’ll forget to take care of yourself.
Next thing you know you’re headed to work without having a decent breakfast to kick start the day. I like making “mufflettes”. It’s quick, easy, filling and good on the go.
These are pretty simple to make. Take your favorite omelette recipe and pour into muffin cups. Bake at 250 for about 15 minutes depending on how full the muffin cups are. They should be firm and a bit spongy when cooked.
Here are a few of my favorite combinations for a tasty mufflette;
- Spinach, Tomato and Feta
- Bacon and Cheddar
- Ham and Swiss
- Loaded (Peppers, onions, mushrooms, bacon, sausage, and cheddar, cheddar and MORE CHEDDAR!)
Now, the way I make them is;
I’ll crack and whip a whole carton of eggs in a large mixing bowl. I’ll sometimes add some heavy cream to the eggs. Use a measuring cup to keep filling the muffin tray as consistent as possible. Once all the cups are filled I’ll drop in the rest of the ingredients and then add the cheese on top. The reason I do this instead of adding the filling to the cup first is, I found that if you pour the egg on the filling, it’ll settle on the bottom instead of mixing.
If you’re using a metal tray I recommend using paper liners. I use a silicone muffin pan so it’s non stick and needs no liners. If you have no liners here’s how you can make some with parchment paper. It’s pretty handy and looks great;
Source: Youtube Manuela M
As someone once told me; “So, basically, a crustless quiche” Yes, but I think Mufflettes is a much better name.