Toddler Approved Breakfast: Omelet Cupcakes

Something must be wrong with me. I’ve been cooking up a storm the last two days. I’ve been trying to get my girls off their heavy bread/cereal diet by making them eat real food before having some of their old favorites for dessert. I made applesauce from scratch – super easy! Who knew it only took about 2 minutes??), lots of experimenting with veggies, and I’ve even resorted to seeing what’s yummy and kid-friendly looking on Pinterest. I found a recipe for omelet muffins the other day Pinterest and I decided to make them for breakfast. After some tweaking, these omelet bites were pretty good and my kids ate ‘em too so I had to share.

Adapted from Mark’s Daily Apple‘s Omelet Muffin recipe.

Omelet Cupcakes

Ingredients:

6 eggs
1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
1/2 cup diced vegetables
1/4 tsp salt
1/8 tsp ground pepper
1/8 cup mayonnaise (some melted butter or coconut butter would work too)
1/8 cup buttermilk (I just happened to have it in the fridge but milk or water will also work)
1/4 cup shredded cheese (I used cheddar and jack)
Directions:

Preheat oven to 350 degrees. Generously grease 12 cupcake tins with olive oil (or butter or coconut oil). You can use baking cups but I did not. Mark’s recipe said the baking cups help the muffins hold their shape but they seemed fine to me.

In a bowl, beat the eggs. If you want your cupcakes to be thicker, add a couple more eggs. I chopped up 1/4 a sweet onion and 1/2 of a red bell pepper In a food processor and then added it to the egg bowl. I chopped up a few browned maple sausages in my processor too and then added it to the eggs. Bacon also sounds delish but I didn’t have time for that. Add salt, fresh ground pepper, and any other ingredients and stir to combine. Pour into cupcake tin directly like I did or into paper cups.

Bake for 18-20 minutes or until a knife inserted into the center of an omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.

My adaptation can be found here on Pinterest.

Enjoy!

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