Breakfast is the most important meal of the day, or so they say. I tend to agree. I love breakfast in all of it’s incarnations. I love omelets, waffles, french toast, fruit salad, breakfast sandwiches, and the like. There’s something so wonderful about a nice cup of freshly squeezed juice and a little something to nibble on. I am also a big fan of making breakfast as painless as possible. It’s tough to have a hundred things going at once that’s why I love anything that works in the oven while I am working on other things. This weekend we were looking at making something quick and delicious for breakfast. I recently have stumbled across many variations on what I would consider to be eggs in a basket. They often use bread or grated potatoes to make a cup for an egg mixture. They are then baked in the oven. I knew that I could adapt Tim’s favorite omelet into one of these little eggies to go. I love the idea of letting the oven do the work for me. It would be easy to make a dozen of these for a large group or a brunch. You could easily make different styles of these eggies to go in the same 12 cup muffin pan. Got someone whose a vegetarian, then mix in vegetables. Got a meat eater, then add some cooked sausage. You get the picture. It’s a nice way to make individual flavored omelets for a crowd without slaving over a pan. It’s easy to let the oven cook them to perfection while you finish the rest of your breakfast items. Want a great side to go with these western eggies to go? Consider putting some hashbrowns on or making oven roasted potatoes to serve on the side.
Western Style Eggies to Go (Makes 12)
- 4 whole eggs and 4 egg whites
- 1/2 tsp. salt and 1/2 tsp. pepper
- 1/4 cup whole milk
- 1/4 cup grated sharp cheddar cheese
- 4 slices of vegetarian bacon (or regular, if you like)
- 1/2 onion, finely diced
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 12 slices of whole grain gluten free bread or 12 slices of whole grain regular bread
- Preheat oven to 425 degrees. Spray bread slices with cooking spray on both sides. Grease a nonstick muffin pan. Press a slice of bread into each muffin cup. (I cut my bread slices into 6 equal pieces, it made it easier to fit the pieces into the cups). Bake for 10 to 15 minutes or until the bread is toasted. When toasted remove from the oven and set on wire rack to cool for a minute. Reduce oven to 350 degrees.
- Meanwhile, heat 1 Tbsp. olive oil in a medium sized nonstick skillet over medium heat. Add the onions, bacon, and peppers. Saute for 4 to 5 minutes or until the onions are translucent. Remove from the heat.
- In a large bowl combine the eggs, egg whites, salt, pepper, milk, and cheese. Stir to combine. Add the cooled bacon, onion, vegetable mixture. Stir to combine.
- Divide the egg mixture among the 12 muffin cups. Bake 15 to 17 minutes or until the eggs are set. Serve.