Description
Omelettes go portable in these Italian omelette muffins! They’re pure eggy goodness loaded with prosciutto, roasted red peppers, pesto and goat cheese.
Ingredients
- ⅓ pounds Prosciutto, Diced Small
- 1 jar Roasted Red Peppers, 12 Oz Size, Drained And Diced Small
- 5 ounces, weight Goat Cheese Crumbled
- 2 Tablespoons Basil Pesto Sauce (homemade Or Jarred)
- 8 whole Eggs
- ½ cups Milk
- 1 pinch Salt
- 1 pinch Crushed Red Pepper
Preparation
Pre-heat the oven to 350°F, and liberally spray a 12-cup muffin pan with cooking spray. In a large mixing bowl stir the prosciutto, roasted red peppers, goat cheese and pesto together. In another bowl beat the eggs, milk, salt and crushed red pepper together until it is a uniform liquid.
Pour the egg mixture into the bowl with the prosciutto mixture and stir it all together into a batter. Scoop enough batter into each muffin cup to almost fill it. There will be some leftover to make another 2-3 muffins. That can either be baked off in a second greased muffin tin or in the next round after the first batch is baked. Get the pan into the oven and let the muffins bake for about 35-40 minutes. When they’re done, take the pan out and let them cool for 3-5 minutes. This will allow them to set as well. Then just carefully remove them from the pan and serve immediately! They’re perfect for a portable breakfast. They can even be made ahead and reheated the next day to take on the go. Enjoy!
