It has often been said that breakfast is the most important meal of the day, yet many of us tend to skip it. Typically, we miss breakfast because we are too busy but that is no longer going to be a problem when you see how easy it is to make these delicious omelets in a muffin tin.
Ingredients:
– 5 teaspoons unsalted butter
– 4 cups (1 pound) frozen hash browns, thawed
– 6 large eggs
– 2 large egg whites
– Coarse salt and ground pepper
– 1/2 small red onion, diced small
– 1 small red bell pepper, stemmed, seeded and diced small
– 4 ounces ham steak
– 3 ounces cheddar
DIRECTIONS
Preheat oven to 475 degrees. Coat 6 nonstick jumbo muffin cups with 1/2 teaspoon butter. In a large microwave-safe bowl, melt 4 teaspoons butter. Add hash browns and 2 egg whites; season with salt and pepper and mix thoroughly. Place 1/2 cup mixture into each muffin cup, firmly pressing into bottom and up side of each cup. Bake 15 minutes.
Meanwhile, in a small nonstick skillet, melt 1/2 teaspoon butter over medium. Add red onion, bell pepper, and ham steak. Cook, stirring occasionally, until onion is softened, about 7 minutes. Season with salt and pepper. Divide vegetable mixture evenly among cups and top with cheddar. Bake 2 minutes. Remove from oven and crack 1 egg into each cup. Season with salt and pepper and bake until whites are set but yolks are still runny, 8 to 10 minutes. With a small offset spatula, remove cups from pan and serve immediately.