mini omelette cupcakes

mini omelette cupcakes

These flavorful little things come together easily. Have them hot out of the oven for breakfast. Refrigerate or freeze for future breakfasts or snacks. They reheat beautifully in the microwave. This recipe makes about eleven mini omelettes.

Ingredients:

  • 4 bacon strips
  • 6 eggs
  • Salt and pepper to taste
  • 1 medium size canned chipotle pepper
  • 1 small red onion
  • 1 small zucchini
  • 2 cups baby spinach leaves, washed and dried

Equipment:

  • 6 or 12 cup muffin tin
  • Frying pan
  • Knife
  • Cutting board
  • 2 cup or 4 cup food processor
  • Large mixing bowl
  • Can opener
  • 1/4 cup measuring cup

How to:

Preheat oven to 350 degrees.

Generously grease the muffin tins or line with papers. Cook the bacon in frying pan over medium heat. Meanwhile, crack the eggs into a large mixing bowl and whisk with salt and pepper.

Roughly chop the zucchini, chipotle pepper and onion. Place in the food processor. Pulse about six times until fine but not mushy.

Add to the eggs and whisk well.

Cut the bacon into 1-inch pieces and pulse in the food processor until fine. Whisk into the eggs.

If using a 2-cup food processor, pack it to the top with baby spinach. Otherwise, measure 2 cups of baby spinach leaves into food processor and pulse until chopped, about 5 pulses. Whisk well into the eggs.

Scoop 1/4 cup of egg mixture into each muffin cup. Bake 20-25 minutes until eggs are just set.