Individual Baked Omelets

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons unsalted butter
• 1 medium russet potato, peeled and cut into 1/2-inch dice (any red-skinned potato)
• 1 small yellow onion, diced
• 1 teaspoon salt
• 1/2 red bell pepper, diced
• 4 slices bacon, cooked and chopped into small pieces
• 1 fresh tomato, seeded and finely chopped
• 6 large eggs
• 1/2 cup heavy whipping cream or 1/2 cup half-and-half
• 1/4 teaspoon freshly ground black pepper
• hot pepper sauce, to taste

Recipe

• 1 preheat oven to 350°; generously butter 6 texas-size (3 1/2 inches in diameter and 2 inches deep) muffin cups or line them with muffin wrappers.
• 2 melt the butter in a medium skillet set over medium heat.
• 3 add in the potato, onion, and 1/2 teaspoon salt; saute for about 5 minutes, stirring occasionally.
• 4 add in red pepper and saute for 15 minutes, continuing to stir occasionally.
• 5 taste to make sure the potato is cooked through, if not--cook for a few minutes longer, until the potato is fully cooked but not mushy.
• 6 remove the vegetable mixture from the heat and stir in the bacon and tomato.
• 7 whisk the eggs, cream, remaining 1/2 teaspoon salt, pepper, and hot sauce together in a big bowl.
• 8 pour the egg mixture evenly into the muffin cups (the egg mixture will almost reach the top, which is ok).
• 9 bake for 20-30 minutes; lightly shake the pan; if the omelets look or feel runny in the middle, bake for 5 more minutes, until firm.
• 10 serve warm.
• 11 **almost any vegetable or meat can be diced or sliced and sauteed before adding to the omelets--mushrooms, zucchini, green onions, precooked crumbled sausage, and diced ham.