Years ago I remember hearing Ina Garten say, “Having an omelet party is a bad idea. By the time the last person’s omelet is made, everyone else is done eating!” When our small group decided to have omelets for a fellowship time, and I knew there would be close to a dozen people at our house, I knew I had to come up with a better plan than standing at the stove making omelets and missing all the guests that had gathered.
The solution was really easy! I filled the egg mixture into muffin tins, then everyone chose two of the muffin cups as “theirs.” They filled a small bowl with the ingredients
for their omelet, then added it to the egg mixture in the two muffin cups they had claimed. Everyone tried to make theirs look a little unique to make it easier to identify. For example, one put a mushroom button on top of theirs. I made sure that spinach was popping out of the sides of mine. After a whole pan was filled, I popped it into a 350 degree oven for about 20 minutes.
Not only was everyone’s omelet ready at the same time with this method, but it was much easier to do!
The ingredients for the omelets included:
- Fresh Spinach
- Bacon bits
- Feta, Cheddar and Pepper Jack Cheeses
Others also brought biscuits and gravy and fresh fruit to serve alongside the eggs.
This would be a fun brunch gathering during springtime!
I’m sure none of us would even think about throwing out eggs in any form as high as they are right now. To help you with that, let me remind you that these individual omelets can be frozen and simply reheated for a nourishing and fast breakfast!
Making up a pan of these baked omelets for make-ahead breakfasts is a great time saver! So don’t just wait for a group gathering to try them!
Enjoy your own event and slide some omelets into the oven! It will refresh your egg making techniques!