Tuesday, April 3, 2012

Gluten Free Mini-Omelettes Recipe



Egg Cupcakes, low-carb muffins, mini-omelettes, egg pizzas... whatever you want to call them they are super protein packed little breakfasts on the go! The past three weeks Michael and I have been taking them to work for breakfast. Michael even had them last night for dinner because I wasn't in the mood to cook. They are super easy to make on Sunday nights and are great for grab & go meals throughout the week. Having meals prepared ahead of time has been one of the best keys to healthy eating in our home.

I try to switch up the fillings every week so they won't become boring. My favorite filling so far is chopped sundried tomatoes, sausage, and spinach. Michael's favorite (and what you see above) are chopped green peppers, spinach, and sausage. (We kind of have a thing for baby spinach and sausage! lol Two items we eat every week!) I think next week I might try using ground hamburger, diced tomatoes, and cumin for a "taco" type mini-omelette.

You could really get creative with the fillings. These mini-omelettes would be a perfect vehicle for leftover stir fries, leftover cooked chicken (chicken with chicken? lol), or just fill them with fresh chopped and steamed veggies like carrots, celery, peppers, mushrooms, etc...

Gluten Free, Paleo Mini-Omelettes 
free of gluten, dairy/casein, grains, and soy
adapted from a million other similar recipes
printer-friendly version

Basic Filling Ingredients:
1 lb. protein such as ground beef, ground sausage, bacon, etc..., cooked and crumbled
1 1/2 cups chopped greens such as kale, BABY spinach, cabbage, etc..
1 cup chopped additional add in's such as sundried tomatoes, mushrooms, black olives, green olives, leftover veggies, etc...

Egg Ingredients:
10-12 eggs, whisked well
salt & pepper, to taste
1/2 teaspoon garlic powder (optional)
1/2 teaspoon SPIKE salt-free seasoning (optional -- I love this stuff!)
OR
1/2 teaspoon Herbs de Provence or Greek Seasoning

Directions:
This recipe makes about 18 "mini-omelettes." That's enough for my husband and I to have 2 each for breakfast for 4 days + 1 extra meal. Preheat your oven to 350 degrees. Heavily grease enough cupcake/muffin pans to make 18 mini-omelettes. The baked eggs WILL stick to the pans if they aren't greased well enough. Prepare all of the basic filling ingredients and evenly divide them between all the cupcake/muffin pans. In a large bowl whisk together all egg ingredients. Gently pour egg filling directly into each cupcake pan until it's anywhere from 1/2 - 3/4 full. Don't worry about perfection, they won't all be exactly the same. Try not to over-fill them. If you used ingredients that are particularly greasy such as un-drained browned sausage, you may want to place the filled cupcake pans on baking sheets, so while baking they won't spill over into your oven (believe me... it's a pain to clean a greasy oven!).  Bake at 350 degrees for about 18-25 minutes until eggs are puffy and done. A toothpick inserted in the middle should come out clean. Allow mini-omelettes to cool. The eggs will deflate some while cooling, don't get sad, that's perfectly normal. :-) Enjoy! Let your kids help. Let hubs pick out the filling ingredients... most importantly have fun!




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2 comments:

  1. Thanks for the recipe.

    Can these be frozen?

    cheers,
    vicki

    ReplyDelete
  2. Sounds like an wonderful recipe for on-the-run breakfasts or a quick meal with a side salsd. Thanks Carrie!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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