Omelet Muffins

All Recipes
45 minutesServes 4-6
Omelet Muffins

Ingredients

  • ¼ c. canola oil
  • 1 whole The Fresh Market fresh Chili Vegetable Kit, diced
  • 1 tsp. Kosher salt and freshly ground black pepper
  • 1 spray nonstick spray
  • 8 large eggs
  • ½ c. milk
  • hot sauce (optional), to taste
  • 1 c. shredded cheese
  • 1 c. The Fresh Market Nom Nom Salsa, for serving
  • 1 c. sour cream, for serving

Directions

Preheat oven to 350°. In a large skillet, heat oil over medium heat. Dice vegetables from fresh Chili Vegetable Kit into smaller pieces and add to heated pan. Season with salt and pepper, to taste, and sauté until tender, 5-6 minutes. Remove from heat and cool slightly.

Coat a standard 12-cup muffin tin with nonstick spray. In a large bowl, thoroughly whisk eggs and milk together and season liberally with salt and pepper. If desired, add hot sauce, to taste, to egg mixture; set aside.

Fill muffin tins evenly with vegetable mixture. Using a measuring cup with a pour spout, or a flexible plastic cup, pour egg mixture evenly over vegetables, almost to the top of each cup. Sprinkle shredded cheese over each muffin cup. Bake 15-20 minutes, until eggs are puffed and springy to the touch.

Remove from oven and cool in the pan on a wire rack for 15 minutes. Turn out Omelet Muffins onto paper towels to cool completely. Serve with The Fresh Market Nom Nom Salsa and sour cream.

Special Note: Omelet Muffins will keep in the refrigerator 1 week or frozen up to 3 months. Reheat in the microwave for 45-60 seconds for an easy, nutritious, on-the-go breakfast.