Baked Omelet Balls
  • 6 Eggs
  • 3 Tbsp Milk
  • 1/3 lb Center Cut Bacon
  • 1/3 Onion
  • 1/3 Bell Pepper Of Choice
  • 1/4 Shredded Cheese Of Choice
  • 3 Tbsp Butter
  • Salt & Pepper To Taste
  1. Oven Temperature: 400°F
  2. *Preheat oven to 400 degrees; if using bacon, cook until crisp and chop into bits
  3. *Dice the onion & pepper, or any other veggies you are using
  4. *Add to pan with bacon grease, or other oil, and cook 2-3 minutes - until tender
  5. Separate 2 eggs, keeping only the whites; add those to a bowl with 3 whole eggs (well, cracked of course)
  6. *Whisk milk and eggs together until fluffy (you will see little bubbles on top when they are whisked enough)
  7. *Spoon mixture into a mini muffin pan (will likely fill 24 filling 2/3 full)
  8. *Cook in oven 4 minutes, should be soft set on the outside, but still creamy in the middle
  9. *Remove from the oven and set aside for the middles to collapse a little (don't worry, they will)
  10. *Mix together cheese and any omelet fixings you are using; carefully add the mix to the middle of each egg ball
  11. *Whisk the final egg in a bowl until it is fluffy
  12. *Drizzle a bit of whisked egg on top of each omelet fixing mix inside the egg ball (helps hold it all together)
  13. *Put eggs back in oven for 2 minutes to melt and set a little more; remove and carefully flip the little egg balls over
  14. *Cook another 2-3 minutes until set up and lightly brown on the bottom
  15. Recipe Tips:
  16. *Serve with potatoes and fruit salad for a full meal