Individual Baked Omelets Recipe

Name: Individual Baked Omelets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2 tablespoons unsalted butter; 1 medium russet potato, peeled and cut into 1/2-inch dice (any red-skinned potato); 1 small yellow onion, diced; 1 teaspoon salt; 12 red bell pepper, diced; 4 slices bacon, cooked and chopped into small pieces; 1 fresh tomato, seeded and finely chopped; 6 large eggs; ½ cup heavy whipping cream or ½ cup half-and-half; ¼ teaspoon freshly ground black pepper; hot pepper sauce, to taste

Servings: persons

2 tablespoons unsalted butter
1 medium russet potato, peeled and cut into 1/2-inch dice (any red-skinned potato)
1 small yellow onion, diced
1 teaspoon salt
12 red bell pepper, diced
4 slices bacon, cooked and chopped into small pieces
1 fresh tomato, seeded and finely chopped
6 large eggs
½ cup heavy whipping cream or ½ cup half-and-half
¼ teaspoon freshly ground black pepper
hot pepper sauce, to taste

1
Preheat oven to 350; generously butter 6 Texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups or line them with muffin wrappers.
2
Melt the butter in a medium skillet set over medium heat.
3
Add in the potato, onion, and 1/2 teaspoon salt; saute for about 5 minutes, stirring occasionally.
4
Add in red pepper and saute for 15 minutes, continuing to stir occasionally.
5
Taste to make sure the potato is cooked through, if not--cook for a few minutes longer, until the potato is fully cooked but not mushy.
6
Remove the vegetable mixture from the heat and stir in the bacon and tomato.
7
Whisk the eggs, cream, remaining 1/2 teaspoon salt, pepper, and hot sauce together in a big bowl.
8
Pour the egg mixture evenly into the muffin cups (the egg mixture will almost reach the top, which is ok).
9
Bake for 20-30 minutes; lightly shake the pan; if the omelets look or feel runny in the middle, bake for 5 more minutes, until firm.
10
Serve warm.
11
**Almost any vegetable or meat can be diced or sliced and sauteed before adding to the omelets--mushrooms, zucchini, green onions, precooked crumbled sausage, and diced ham.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 medium russet potato, peeled and cut into 1/2-inch dice (any red-skinned potato), 1 small yellow onion, diced, 1 teaspoon salt, and more.

Yes, Individual Baked Omelets falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Individual Baked Omelets

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