Gluten Free, Paleo Mini-Omelettes
free of gluten, dairy/casein, grains, and soy
adapted from a million other similar recipes
Shared on Gingerlemongirl.com 4/3/2012
Written by Carrie Forbes c. 2012
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, spinach, cabbage, etc..
1 cup chopped additional add in's such as sundried tomatoes, mushrooms, black olives, green olives, leftover veggies, etc...
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!)
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!