I have a great little recipe for omelet muffins. These muffins are easy to put together and cook pretty quickly – for a solar oven that is. Baked in muffin tins, these are single serving size so they are just right for a quick, on-the-go, gotta leave the house now kind of morning. They freeze well, so just grab one and pop it in the microwave for 30 seconds, and you are on your way.
The recipe calls for eggs, but I had some Augason Farms Scrambled Egg Mix left over from the supplies that Troy at Preparing Wisely had given me for the Great Solar Cookout a few weeks ago. The egg powder mixes easily with water, but I used milk instead and it gave it a really nice consistency. Then I seasoned with salt and pepper. Once it is cooked, it is delicious – tastes just like eggs 🙂 — and no one has to know your secret.
The following is not really a recipe, but more of a guideline. Mix it up however you like.
Breakfast Omelet Muffins
- 6 – 12 eggs ( or egg powder +water or milk, mixed per package directions) depending on how much you want to make
- 2 – 4 Tbsp milk to thin the eggs
- 1 – 2 cups of filling of your choice (cooked sausage, ham, onions, peppers, mushrooms – whatever you have) I used cooked sausage and onions.
- 1 – 2 cups of shredded cheese (your choice – I used a cheddar Mexi blend)
- Salt, pepper
Pre-heat the solar oven while preparing the ingredients.
Beat the eggs and milk ( or prepare the egg powder). Chop up the fillings and add to the eggs. Season with salt and pepper. Add half of the cheese.
Spray a muffin pan with PAM. Fill the muffin tins with the egg mixture. Don’t overfill as they will puff up while cooking. Top with remaining cheese.
I made only half a recipe, and my pan was large, so it made 4 muffins. But I think it would have made 6 regular size muffins.
Bake uncovered in the solar oven for about 1 – 1 1/4 hours. Let cool before removing from pan.
Freeze excess muffins and reheat as needed in the microwave or toaster oven.