Description
These easy omelette bites are a lifesaver for busy mornings, offering a delightful, high-protein breakfast perfect for quick family meals or meal prep.
Ingredients
- 8 large eggs
- 0.25 cup full-fat milk (or half-and-half or plant-based milk)
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons olive oil, for greasing (or cooking spray)
- 0.5 cup jarred roasted red peppers, thoroughly drained and patted dry
- 0.33 cup feta cheese, crumbled (or crumbled goat cheese)
- 0.25 cup full-fat cream cheese, softened
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- 1 tablespoon olive oil (for the swirl)
Instructions
- Preheat Oven & Grease Tin: Preheat your oven to 375F (190C). Generously grease a 12-cup standard muffin tin with 2 tablespoons of olive oil, ensuring all sides of each cup are coated to prevent sticking.
- Whisk Egg Mixture: In a medium bowl, whisk together the eggs, milk, fine sea salt, and freshly ground black pepper until the mixture is uniform and slightly frothy. Set aside.
- Prepare Red Pepper Swirl: In a food processor, combine the thoroughly drained and patted dry roasted red peppers, crumbled feta cheese, softened cream cheese, 0.5 teaspoon smoked paprika, garlic powder, and 1 tablespoon olive oil. Process until the mixture is completely smooth and creamy. If the mixture seems too stiff, add a teaspoon of water or milk to reach a smoother, more spreadable texture.
- Add Egg Base: Pour about 1 tablespoon of the whisked egg mixture into the bottom of each greased muffin cup, creating a thin, even base layer.
- Spoon in Swirl: Carefully spoon or pipe a generous teaspoon of the prepared Roasted Red Pepper & Feta Swirl onto the center of the egg mixture in each muffin cup, aiming for a distinct dollop.
- Pour Remaining Egg & Swirl: Gently pour the remaining egg mixture over the filling, filling each cup approximately three-quarters full. Using a toothpick or a small skewer, lightly swirl the red pepper mixture into the egg a few times to create a beautiful marbled effect, being careful not to fully integrate the filling.
- Bake Bites: Bake for 15-18 minutes, or until the omelette bites are visibly puffed, set firmly in the center, and show light golden brown edges. A toothpick inserted into the egg portion should come out clean.
- Cool & Serve: Allow the omelette bites to cool in the muffin tin for 5 minutes. Then, using a thin knife or offset spatula, carefully loosen the edges of each bite and transfer them to a wire rack to cool slightly further before serving.
Notes
Jarred roasted red peppers save time. The red pepper and feta swirl can be prepared a day ahead and stored in the fridge. Use silicone muffin liners for easy cleanup. Double the batch for meal prep.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 omelette bite
- Calories: 125 calories
- Sugar: 1 g
- Sodium: 165 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 130 mg