Best 4 Omelet Cups Recipes

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Omelet cups are a versatile and delicious breakfast or brunch option that can be tailored to your preferences. Made with eggs, milk, and seasonings, omelets are cooked in individual muffin cups, resulting in a fluffy and portable meal. This article provides three flavorful omelet cup recipes: a classic omelet cup, a veggie-packed omelet cup, and a cheesy omelet cup. Each recipe is easy to follow and can be customized with your favorite ingredients. Whether you prefer a simple omelet or one loaded with your favorite fillings, these omelet cups are sure to satisfy your taste buds. They are perfect for meal prep, as they can be made ahead of time and reheated when ready to eat. So, gather your ingredients and let's get started on creating these delicious and satisfying omelet cups!

Here are our top 4 tried and tested recipes!

OMELET CUPS



Omelet Cups image

These omelet cups provide a quick and easy breakfast for all.

Provided by Dena

Time 1h50m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
¼ cup cooked sausage
¼ cup shredded Cheddar cheese
2 tablespoons chopped green bell pepper
8 large eggs
3 tablespoons milk
salt and ground black pepper to taste

Steps:

  • Thaw potato nuggets according to individual package instructions.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
  • Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
  • Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
  • Bake in the preheated oven until eggs are set, 30 to 35 minutes.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 10 g, Cholesterol 130 mg, Fat 9.2 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 259.8 mg, Sugar 0.7 g

DENVER OMELET CUPS



Denver Omelet Cups image

In place of ham steak, you can use crumbled sausage or diced turkey breast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

5 teaspoons unsalted butter
4 cups frozen hash browns (1 pound), thawed
6 large eggs, plus 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

Steps:

  • 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.

Nutrition Facts : Calories 247 g, Fat 14 g, Fiber 2 g, Protein 17 g, SaturatedFat 8 g

OMELET BISCUIT CUPS



Omelet Biscuit Cups image

My husband's a busy farmer and sometimes eats his breakfast on the run. He's able to take these omelet biscuit cups with him in his truck or tractor cab.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

1 tube (12 ounces) large refrigerated buttermilk biscuits
4 eggs
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup diced fully cooked ham
3/4 cup shredded cheddar cheese, divided
1/3 cup chopped canned mushrooms
1 tablespoon butter

Steps:

  • Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 412 calories, Fat 24g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1317mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.

SAVORY OMELET CUPS



Savory Omelet Cups image

I replaced the pastry portion of this recipe with a light crepe-like cup. Baked in tiny oven-proof dishes, they're filled with cheese, leeks, scallions, olives and sun-dried tomatoes. My son, a vegetarian, always asks for them. -Joan Churchill of Dover, New Hampshire

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 16

1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup water, divided
3 eggs
6 egg whites
2 tablespoons minced fresh cilantro
4 teaspoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup shredded provolone cheese
1 cup chopped leeks (white portion only)
2 green onions, chopped
1 tablespoon olive oil
2 tablespoons chopped Greek olives
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 cup grated Parmesan cheese
1 tablespoon honey

Steps:

  • Place tomatoes in a small bowl. Cover with 1/4 cup water; let stand 30 minutes. , Meanwhile, in a large bowl, whisk eggs, egg whites, cilantro, butter, salt, pepper and remaining water. , Heat an 8-in. nonstick skillet coated with cooking spray; pour about 1/2 cup egg mixture into center of skillet. Lift and tilt pan to evenly coat bottom. Cook for 1-1/2 to 2 minutes or until top appears dry; turn and cook 30-45 seconds longer or until set. , Remove from pan and press into a 1-cup baking dish or ramekin coated with cooking spray. Repeat with remaining egg mixture, making three more omelet cups (coat skillet with cooking spray as needed). Sprinkle provolone cheese into cups., Preheat oven to 350°. Drain tomatoes; chop and set aside. In a large nonstick skillet, saute leeks and onions in oil until tender. Stir in tomatoes, olives and oregano; cook over medium heat 2-3 minutes. Spoon into omelet cups. Sprinkle with Parmesan cheese; drizzle with honey. , Bake 10-12 minutes or until heated through.

Nutrition Facts : Calories 246 calories, Fat 16g fat (6g saturated fat), Cholesterol 178mg cholesterol, Sodium 764mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges

Tips:

  • Use fresh ingredients: The quality of your ingredients will directly impact the flavor of your omelet cups. Use fresh, high-quality eggs, vegetables, and cheese.
  • Don't overcook the eggs: Omelets should be cooked until they are just set, but not overcooked. Overcooked eggs will be tough and rubbery.
  • Use a non-stick skillet: A non-stick skillet will help to prevent the omelet cups from sticking and will make them easier to flip.
  • Season the omelet cups to taste: Add salt, pepper, and other spices to taste. You can also add herbs, such as parsley, chives, or basil.
  • Be creative with your fillings: You can use any type of fillings you like in your omelet cups. Some popular fillings include vegetables, cheese, meat, and seafood.

Conclusion:

Omelet cups are a delicious and versatile breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you are looking for a quick and easy breakfast or a more elaborate brunch dish, omelet cups are a great option.

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