Omelet cupcakes
I got the idea from a blog, can’t remember which one, but I do remember that the omelet cupcakes from that blog had spinach. If they had crusts, they’d be mini-quiches. Anyway, I liked the idea and thought I’d try it. Omelets hardly look exciting but served as cupcakes, they’re pretty enough to serve for a brunch get-together.
How to make these omelet cupcakes:
Preheat the oven to 375oF.
Lightly brush 10 cupcake tins with vegetable oil (I used silicone cups so I skipped this part).
Chop a large onion and 2 bell peppers. Saute in a tablespoonful of vegetable oil until they start to turn soft, about 3 minutes.
Beat 6 eggs in a large bowl. Stir in a jar of well-drained sardines in oil (break them up to fit into the pans), some salt, pepper and the sauteed onion and bell peppers. Add some finely sliced onion leaves, if you like.
Spoon the mixture into the oiled cupcake tins, about 4/5 full. Bake in the preheated oven for 10 to 12 minutes or until firm and lightly browned.
If you like meatless egg dishes, try this vegan omelet for one or these egg rolls with crabsticks. If you like a fuss-free omelet, see this no-flip omelet recipe.
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[...] these silicone baking cups only good for making cupcakes and muffins? No, I baked omelets in them and the result was [...]
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Those egg cupcakes look delicious! What a fun idea. Also, thank you for linking to my no-flip omelet post.
Thank you too for the no-flip tip. 50% less work in making omelets