Italian Omelette Muffins

June 29, 2015 1 Comment

Lately it has been all about breakfast on the go since things have been so busy. I felt like I could not eat another granola bar or bagel with cream cheese though. It was getting old fast. So I devised these easy, scrumptious, and very portable Italian omelette muffins. They were all of my favorite Italian flavors in one cute little eggy package! I made it really easy on myself and used ingredients that didn’t need to be pre-cooked.

The batter for the Italian omelette muffins came together in minutes!
The batter for the Italian omelette muffins came together in minutes! Salty prosciutto acted almost like bacon in the mix. I also used goat cheese, pesto sauce and roasted red peppers for loads of flavor. That was all combined with lots of eggs and milk to make an amazing omelette mixture.
The Italian omelette muffins all ready to bake off!
I made sure to grease my muffin pan very well so that the Italian omelette muffins didn’t stick. Then I filled all of the wells to the brim with the egg mixture. Since there was no leavening in the mixture, they weren’t going to puff up too much. I ended up having enough of the mixture to make 14 total, so I baked the remainder when the first dozen was done
The Italian omelette muffins had to cool a bit and start to pull away from the pan to make it easier to get them out.
The Italian omelette muffins baked for about 35 minutes to get perfectly golden and slightly puffy. Then they cooled just for a few minutes so that they started to pull away from the edges of the muffin wells. I was also able to handle them at that point without burning myself, which was even more crucial.

Once they cooled enough, they were ready to serve immediately. Two or three of them made a very satisfying meal. The flavors were so incredible together with the salty prosciutto, luscious goat cheese, pesto and roasted red peppers. I refrigerated the leftovers in a sealed container and gently warmed them up in the microwave the next day for an easy grab and go meal! Hope you all enjoy this convenient, easy breakfast loaded with big Italian flavors. xoxo

Italian Omelette Muffins
Italian Omelette Muffins
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Italian Omelette Muffins
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Italian Omelette Muffins
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Breakfast
Servings: 6
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1/3 pound prosciutto diced small
  • 1 jar roasted red peppers 12 ounce size, drained and diced small
  • 5 ounces goat cheese crumbled
  • 2 tablespoons basil pesto sauce jarred or homemade
  • 8 whole eggs
  • 1/2 cup milk
  • 1 pinch salt
  • 1 pinch crushed red pepper
Instructions
  1. Pre-heat the oven to 350 and liberally spray a 12 well muffin pan with cooking spray. In a large mixing bowl stir the prosciutto, roasted red peppers, goat cheese and pesto together. In another bowl beat the eggs, milk, salt and crushed red pepper together until it is a uniform liquid.
  2. Pour the egg mixture into the bowl of Italian goodness and stir it all together into a batter. Scoop enough batter into each muffin well to almost fill it. There will be some leftover to make another 2-3 muffins. That can either be baked off in a second greased muffin tin or in the next round after the first batch is baked. Get the pan into the oven and let the muffins bake for about 35-40 minutes.
  3. When they're done, take the pan out and let them cool for 3-5 minutes. This will allow them to set as well. Then just carefully remove them from the pan and serve immediately! They're perfect for a portable breakfast. They can even be made ahead, then just reheated the next day to take on the go. Enjoy!

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