Sunday, April 8, 2012

At Home: Mini Western Omelettes

Happy Easter!  On this gorgeous Spring morning, I decided to let Keith sleep in and make a nice breakfast for my next installment of What Micky Eats...At Home. With a menu consisting of savory mini omelettes, sweet cinnamon rolls, fruit salad, and tropical mimosas, I'm sure you'll want to start out every morning this way!

I was pinspired by a few different recipes for mini omelettes and since Keith requested bacon, I decided to make a "western" version.  I thought the mini presentation using a cupcake pan was cute and an easy way to divvy out portions, since we wanted other items to compliment the meal.

Mini Western Omelettes
  • 8 large eggs
  • ¼ cup milk
  • ½ cup bacon, chopped
  • ¼ cup onion, diced
  • ¼ cup green pepper, diced
  • ½ cup cheddar cheese, shredded
  • salt & pepper to taste
  • cooking spray



- Preheat oven to 375 degrees.
- In a large saute pan, over medium high heat, brown bacon pieces for about 5 minutes.
- Remove from heat and drain bacon pieces on a paper towel lined plate.
- Add vegetables to the hot pan to heat through.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper.
- Lightly spray a 12-cupcake pan with cooking spray.
- Spoon out the bacon and veggie mixture evenly into each cupcake. Top with grated cheese.
- Pour the eggs over mixture until a little more than ¾ full.
- Sprinkle with remainder cheese and bake for 15-20 minutes.
- Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.


Try this recipe substituting your favorite ingredients: broccoli and cheese; spinach and mushroom; or sausage, etc.  Twelve mini omelettes were more than enough for the two of us.  I will definitely make this again and love how easy it is to take a left over mini with me to work.  To go along with the mini omelettes, I also made cinnamon rolls (full disclosure: I bought the tube can version from the store. Maybe next time I will be more ambitious and make them from scratch.) and a simple fruit salad using apples, oranges, and strawberries.  Just slice up any fruit you have on hand, and squeeze a bit of the orange juice over it to keep the fruit bright.  You can prepare this ahead of time and keep cool in the refrigerator.  To drink, I made tropical mimosas using pineapple-passion fruit juice and some champagne.  An exotic twist on the regular orange and bubbly drink.  Keith was happy to sleep in while I "slaved away" in the kitchen.  We both enjoyed this wonderful Easter breakfast...At Home.


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