You know those days where you barely have time to get your bearings before running out the door? You’re lucky if your clothes match. Those are also the days that you usually skip breakfast…Well, I can’t ensure that your clothes will match going forward, but here’s a pointer on the breakfast front…omelet cups! You make them ahead of time, pop them in the fridge or freezer, and reheat as necessary. They’re the perfect, customizable on-the-go breakfast!
Tillamook Omelet Cups Recipe
12 omelet cups
1¼ cups of half & half (or milk)
Salt and pepper to taste
1 cup of mushrooms, finely chopped
¼ cup of chives, chopped
½ cup Tillamook Medium Cheddar Cheese, cut into small chunks (or use shredded cheese)
½ cup Tillamook Pepper Jack Cheese, cut into small chunks (or use shredded cheese)
Whatever toots your horn
Yes, I just used “whatever toots your horn” in the ingredients list. Why? These little guys are extremely easy to customize. Like caramelized onions? Add some! Have some basil growing in your garden that you want to throw in? Do it! Your only limit is the size of your cup (don’t fill it so high it overflows!). I happen to be growing cayenne peppers, and love the heat they add to the dish, so that was my addition!
Preheat your oven to 350°F. Grease a muffin tin (with butter or cooking spray) and set aside. Whisk eggs together in a medium-sized mixing bowl. Add the half & half to the bowl and whisk together until the ingredients are well incorporate. Season with salt and pepper to taste and give one final whisk. Pour the egg mixture into the cups of your greased muffin tin. Only fill each cup ¾ to the top with the egg mixture (save room for the other goodies!).
Once the muffin tin has eggs in it, it’s time to add the fun stuff! Sprinkle a handful of mushrooms, chives, and cheese in each cup. I put 2 pieces of Medium Cheddar Cheese and two pieces of Pepper Jack Cheese in each cup to have lots of delicious cheesy bites. Don’t forget to add any other special ingredients you like! I also tried omelet cups with asparagus, caramelized onions, and basil, all of which were wonderful. Leave an ¹⁄₈ of an inch space at the top of the cup for the omelets to rise when baking. Using a small spoon, gently stir each cup so the eggs and ingredients mix together. Cook for 12-15 minutes or until a knife inserted in the middle of a cup comes out clean. Once out of the oven, let them sit for a minute to settle. Warning: these do “puff up” quite a bit in the oven, but once you take them out they settle and become normal muffin-tin size again.
If you’re storing these for one of your crazy days, let them cool before storing them in the fridge or freezer. Make sure to store them in a way that you can easily take one or two out at a time. You’ll be really happy about having these in your back pocket for later!