Thursday, January 7, 2010

Individual Baked Omelets





From the kitchen of One Perfect Bite...These little gems are perfect for breakfast or brunch for a bunch. I first had them at Rebecca Rather's Bakery, Rather Sweet, while it was still in Austin. They're a savory and simple way to kick-start a day. They can be assembled and refrigerated the night before serving and baked off in the morning. They rise beautifully, but sink quickly, so get them to the table as rapidly as you can. I, truthfully, have given up on serving them with their top hats intact. These omelets are all about flavor. Once you've mastered the base recipe you can alter it to include savory ingredients of your own choosing. My only suggestion is to keep the amount of vegetables you use in line with the quantity in the original recipe. This is one of my favorite breakfast dishes. It's not as glamorous as some, but it really is delicious. You will need Texas sized muffin pans or 8-oz. custard cups to make these. Here's the recipe.

Individual Baked Omelets...from the kitchen of One Perfect Bite, courtesy of Rebecca Rather

Ingredients:
2 tablespoons unsalted butter
1 medium red-skinned potato, peeled and cut in 1/2-inch dice
1 small onion, diced
1 teaspoon salt
1/2 of medium red bell pepper, seeded and cut in 1/2-inch dice
4 slices bacon, cooked and chopped in small pieces
1 fresh Roma tomato, seeded and finely chopped
6 large eggs
1/2 cup heavy cream or half-and-half
1/4 teaspoon freshly ground black pepper
Dash of hot pepper sauce (i.e. Tabasco)

Directions:
1) Preheat oven to 350 degrees F. Generously grease 6 Texas size muffin pans (3-1/2 X 2-inches deep).
2) Melt butter in a medium skillet over medium heat. Add potato, onion and 1/2 teaspoon salt. Saute for about 5 minutes, stirring occasionally. Add red bell pepper and saute for 15 minutes longer, stirring occasionally. Check to make sure potatoes are done. If they are not, cook for a few minutes longer. Remove vegetable mixture from heat. Stir in tomato and bacon. In a large bowl, whisk eggs together with cream, remaining 1/2 teaspoon salt, pepper and hot sauce. Scrape in vegetable mixture. Pour egg mixture evenly into muffin cups.
3) Bake for 20 minutes, or until omelets appear to be set. Give pan a gentle shake. If omelets look or feel runny, bake until they are firm, 5 to 10 minutes longer. Unmold and serve. Yield: 6 servings.

62 comments:

motherrimmy said...

These would make a terrific brunch treat too. Thanks for the recipe!

ButterYum said...

What a wonderful idea!

:)
ButterYum

Jeanette said...

what a great idea for a brunch! Thank you for sharing.

Ebie said...

I love this idea of an individual serving! So simple and I've got all the ingredients. Thanks for the recipe, I will make it this weekend!

Katherinellen said...

Mmmm! Great ideas for brunch...Thanks for the recipe...:) Have a bless day!

satakieli said...

What a great idea, perfect for kids too I would imagine, my 2 year old would LOVE this. He's a bit crazy over omelettes.

Do you think they'd come out ok if you made them in individual ramekins as well? There's only me and my boy in the mornings and I'd hate to mess up a whole muffin pan for us.

Mary said...

Satakieli, you should be able to make these in individual ramekins as well as muffin pans. It might be a chore to chop such small quantities of vegetables, but it is very workable. The rule, and I say that very loosely, is one egg per cup. The vegetables are up to you.

satakieli said...

Thanks,

I could probably chop and freeze the vegetables like I do for regular omelets. I'll try and see how it goes.

Koek! said...

Those look gorgeous! like a cross between my two favourite foods: savoury muffins and eggs. Thanks :-)

Coleen's Recipes said...

Single servings are a great idea and always look so special on any table. Thanks for sharing!!

Martha said...

Rather Sweet is a great place! These look yummy and a nice (and less carb) solution to company breakfasts.

Joan said...

Mary, I cannot wait to try these this weekend! They look scrumptious.

Debbie said...

Oh Mary they just look wondeful. I wish I had one of those now. Great idea!

Cathy said...

I would enjoy this for any meal of the day. And assembling the night before is an added bonus. Very tasty.

La Table De Nana said...

I have perfect little lumch plates that could become breakfast plates for these..very cute!

Lea Ann said...

Fabulous idea! Thanks for the recipe.

ARLENE said...

Delicious looking. I love that they can be assembled the night before.

Lori said...

It may not be glamorous Mary but it sure looks delicious.

MonsterMama said...

Love these! I want to make these tonight for dinner with a nice salad! Great recipe!

Natashya KitchenPuppies said...

They are so cute! Perfect for guests.

Penny said...

Mary, This is so perfect. What a great idea.

The Chef In My Head said...

What a great idea for a crowd! I am hanging on to this one for the next wave of company sure to come.-LeslieMichele
PS who eats all amazing food you eat? I can't seem to work out enough for all the food I cook for just my husband and I.

The Apple Hill Adventurer said...

my gosh that is such a cute idea! I am definitely going to do this for the fam on sunday for our family breakfast!

thanks so much for the warm wishes Mary, I hope your year is off to a spectacular start! I am sure your holidays were full of warmth, family, and AMAZING food! I love reading your blog because I feel like I am a part of it :) It is just me and my parents, and I am SO thankful to have them, but I do wish I had some extended family to celebrate the holidays with. I like to pretend you are my extended family haha, I always wanted an aunt or grandma to teach me to cook :)

Joycee said...

These are just perfect for the two of us or a crowd, great recipe!

noble pig said...

These are adorable and the perfect breakfast sized amount. Nice on a serving table as well.

once in a blue moon... said...

oh i LOVE this idea!

Chef E said...

What a great idea Mary! I have made them in pie crust in the muffin tins, but even frittatas would be awesome presented this way!

Claudia said...

I am definitely doing this tomorrow morning as a surprise for my husband - who this week - is the only one who needs to get up in the chilly MN mornings. Delectable!

Karen said...

Perfect for a brunch!

Anonymous said...

Mary,
These look wonderful. Where do you buy unsalted utter? :-)

Martha in KS

susan said...

Mary-I am going to try this. We love omelets, but doing them for a group is hard. Have you heard of boiling them in a freezer bag? I just heard about this; it work and I think I will do a post about it soon. I would have liked your grandmother. New Year's eve is not one of my favorite holidays. I call it "forced merriment". :)

Mary said...

annonymous, unsalted utter is very hard to find. If it isn't carried in your local market unsalted butter can be used as a substitute. Thanks for catching the error. I've made the correction.

The Blonde Duck said...

What a fabulous idea for dinner!!! Huzzah!

Barbara said...

Love this idea! A muffin quiche. All lovely ingredients, too, but the best thing is putting them together the night before....all ready to go in the AM. That's my kind of dish!
And super for company.

Jenny said...

I love this idea. Omelet muffins. And you could totally do this as a hands on. Great, great recipe. I'm bookmarking this! Thank you.

Coralie Cederna Johnson said...

Oh yes! I think these little omelets look wonderful and would make a lovely brunch item for family or friends! Fabulous recipe, as always, Mary! Thank you so much!

Rosabela said...

These look and sound devine!!! Definitely something to try.

A Year on the Grill said...

A beautiful photo ...

Hmmm... i wonder, make these in the tall muffin pan, and have a cornmeal base, topped with the egg goo... Hmmm

The Cooking Photographer said...

Mary they're so cute, but I would have to eat five of them at a time!

I wonder if I could keep them warm to send to work with my husband. That might be a nice idea. Hmm..

Bridgett said...

This would be a great addition to the Mother's Day brunch I have for my favorite ladies. I love recipes such as this.

pigpigscorner said...

That's such a great idea!

comfycook said...

Mary, you have no idea, what you did.

I have two hefty soups, one for dinner but I could not think of something to serve with it. It is cold and salad wasn't the answer but these wonderful omelet cupcakes are perfect. Hubby is going to get dinner tonight.

Pam said...

What a perfect breakfast on the go - my husband could eat these on the way to work.

The pizzelles down below look amazing too Mary.

George Gaston said...

Mary, I have heard of omelets made this way and never tried it. Many thanks for the easy recipe.

Pat @ Mille Fiori Favoriti said...

Thank you, Mary, for your nice comment to me. I appreciate it!

I love a really savory omelet such as these and cooking them in a muffin pan makes for easy serving and clean up.

Katherine Aucoin said...

Mary, so perfect for the snowy weekend ahead! Thanks for sharing and for your tips!

Chef Fresco said...

How adorable these are! Love it!

Donna-FFW said...

Such a nice idea, perfect for breakfast, lunch or brunch and so versatile too.

KathyB. said...

Oh boy! My chickens are still laying a lot of eggs and I have been appreciating some of your other egg recipes, this one looks to be a real winner.

I appreciate the fact that they can be assembled the night before, especially good quality for serving overnight guests breakfast .

Allie said...

Oh wow. I have never been good at baking eggs, but I think this recipe might fix that problem for me!

The Tablescaper said...

These look great. I love that you can set them up the night before.

- The Tablescaper

My Little Space said...

Oh my, this is just so appetizing!

Debinhawaii said...

Love the little individual portions. I have a healthy strata recipe I was going to try in muffin cups.

Katy ~ said...

These are a terrific idea for a brunch of special breakfast. Oh my! I know that folks love individual servings, makes folks feel kind of fussed over.

Ebie said...

I just made this recipe and it was a hit! Everyone loves it!

Mary said...

Ebie, I'm so glad everyone like these. Have a great weekend.

comfycook said...

I came back to tell you that I made these the other night and we loved them. The looked pretty and tasted better. Thanks for posting this.

I am off to blog it.

comfycook said...

I came back to tell you that I made these the other night and we loved them. The looked pretty and tasted better. Thanks for posting this.

I am off to blog it.

Mary said...

Comfy cook, I'm so glad your family enjoyed these. I hope you'll visit with us often.

♥Mimi♥ said...

I MUST make these! I love the idea and I just know that they will really be a hit with my family☺

Pauline said...

Looks like frittatas! Brunch is the best meal of the day, if only we could have it every day :P

free online adventure games said...

I've always loved the Japanese "chawan-mushi" steamed egg, and this could actually rival it. Coming from an asian culture though, I've never used cream in egg custards before. This would be interesting to try, but I might actually try to do away with the cream and see what I get!

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