This past weekend, local farmers took advantage of the rush to fill Easter baskets by posting signs on country roads advertising “farm fresh eggs”. These eggs seem to have the most beautiful deep, golden colored yolks and their smooth, creamy texture just can’t be beat.
I’m certainly looking forward to seeing more roadside stands and local farmer’s markets as the weather begins to warm and an abundance of fresh fruits and vegetables fill our Midwestern fields. The idea of buying local takes me back to simpler times and reminds me of the wholesome goodness that can be found right around the corner.
If you’re looking for a protein packed snack that’s quick and easy to assemble, then this recipe is for you. I often make a double batch, pop them into an air-tight container, and park them in the fridge for a quick lunch or afternoon snack. If you’re looking for a convenient breakfast idea, the pre-cooked mini omelets can be quickly reheated in the microwave. We often slip the mini omelet between two mini bagel halves to make a delicious breakfast sandwich.
Change up the ingredients, if you’d like… Substituting bacon, sausage, potatoes, or red peppers are all great options.
Mini Muffin Omelets
8 ounces cooked Canadian bacon, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup cheddar cheese, shredded
1/2 teaspoon salt
1/8 teaspoon ground black pepper, optional
2 tablespoons water
Preheat oven to 350 degrees. Grease mini muffin cups or line with paper liners.
Beat eggs in a large bowl. Add remaining ingredients to the beaten eggs; mix well. Pour egg mixture evenly into prepared muffin cups.
Bake in the preheated oven until muffins are set in the middle, 12-18 minutes. Remove from the oven; top with a little extra cheese, if desired.