I’m honored to welcome a fellow Birmingham blogger to guest post for me today on My Life Well Loved. Ashley from The Hill Hangout is sweet, fun and has a really friendly smile. She’s the type of southern gal you want to have as your friend. I’ll let her take it away to introduce herself! (Find Ashley on Facebook, Pinterest or her blog.)
I’m Ashley, the chief cook and bottle washer around here. I’m married to Jonathan, a great guy who loves the Lord, loves his family, and pretty much lays down his life for us daily. Yep, he’s a keeper. Together we have two little girls, Mary Anneliese (12) and Patterson (6). They are full of life and giggles and are the heartbeat of our home.
Omelettes are a big hit around here because everybody can get it their way. Jonathan takes his loaded with protein – 2 eggs with sausage, bacon, cheese. I like mine with veggies – mushrooms, green onions, red bell pepper, spinach. MA takes hers with sausage and cheese. PattiGirl is cheese only. The only downside to making omelets is that my electric skillet, which is my preferred method for making them, can only make one at a time. Hmm, what to do?
One day as I was perusing Pinterest, I came across the brilliant idea to make them in a muffin pan. Not sure why I hadn’t thought of it before, but it has saved me so much time and given us a way to get a nice, fresh omelette muffin on the go. If I’m doing them during the week, I usually chop ingredients the night before and have them ready to go to save time.
The best thing about omelette muffins is that you can pack them with tons of healthy, nutritious ingredients that Mom approves.
There are any number of combinations you can combine from your Omelette Muffin Bar! I love a Greek omelette with black olives, feta, red onions, and parsley. My girls enjoy the pizza style with pepperoni and mozzarella (and I throw in a sun-dried tomato or two). The ham, broccoli, and cheddar combo makes a great quiche-like dinner muffin.
Put the veggie/meat/cheese ingredients in your muffin cup (which you’ve sprayed with cooking spray) and add one scrambled egg per cup.
Bake them on 375-400 degrees for 15-20 minutes or until the egg is firmly done in the center. Serve with a side of fruit and piece of toast or biscuit and you’re good to go.
I’d love to hear which combinations you’d make using the ingredients above? Any other ingredients you’d recommend? Please share.