Tasty morsels of cheesy, oniony deliciousness, these omelette muffin bites are a quick and tasty family breakfast!
DH is diabetic, and periodically has a ‘carb free’ day to see what his blood sugar levels do in the absence of any consumed carbohydrate. He can use this information to manage his insulin and sugar levels the rest of the time. Making carb-free lunches and dinners is mostly fine – lots of protein and veggies and you’re done! However, breakfast, which is usually heavy on baked goods or cereals, is more of a challenge.
I’m always up for a challenge in the kitchen. Given that it will oh-so-shortly be Pesach, carb-free-day was the perfect opportunity to try out these delicious cheese and onion omelette muffin bites ahead of the festival. These tasty eggy morsels are high in protein and conveniently devoid of carbohydrates. They were really easy to make, even in my bleary eyed early morning state. A few minutes of prep then pop them into the oven while you drink tea and turn semi-human again.
DH managed to eat a huge pile of these, so I think he liked them! I made 12, and my daughter Kipper and I had one each while DH ate the rest. In fairness, Kipper and I also had fruit and pancakes. Come Pesach I expect I’ll have to make a double batch to keep everyone happy.
Ups and downs
These do puff up beautifully in the oven, but of course deflate quite quickly once you take them out. It doesn’t affect the taste though, which is delightfully cheesy and subtly oniony. Yum.
You could go completely wild with ingredients to go in these – all sorts of veggies and what not – but I enjoyed the simplicity of slicing up a couple of spring onions and grating a bit of cheese. I didn’t want to start chopping a dozen different ingredients, and certainly didn’t have the wherewithal to fry anything off before adding it to the muffin tin. You’re welcome to do those things if you like, but first thing in the morning I want minimum input for maximum results, and I think these omelette muffin bites deliver.
Makes 12 cheese & onion omelette muffin bites.
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Cheese & onion omelette muffin bites
- 50 g finely grated cheddar cheese (approx. ½ cup)
- 2 spring onions (scallions)
- 4 eggs
- 50 ml milk (¼ cup)
- Pinch of ground black pepper
- Preheat the oven to 190°C (375°F).
- Divide the cheese between 12 muffin cups. Trim and slice the spring onions (scallions) and add to the cups with the cheese.
- Break the eggs into a jug and add the milk and pepper. Use a whisk or hand-blender to combine thoroughly. Continue to whizz for a minute or two until frothy.
- Divide the egg mixture between the muffin cups - they should be just over ¾ full.
- Bake at 190°C (375°F) for 10-15 minutes until risen, golden, and set in the middle. Remove from the oven and run a knife around the edge of each omelette muffin to loosen. Slip out onto a plate and serve warm.
Other healthy and delicious breakfasts include these sugar-free breakfast muffins, this dried fruit compote, or this yummy grain-free porridge. You might also like this list of the best family-approved Pesach breakfasts.
Since eggs are just about the cheapest source of high quality protein available, and these delicious omelette bites are therefore extremely economical (not to mention tasty and nutritious) I’m linking this recipe up to Credit Crunch Munch, organised by Fuss Free Flavours and Fab Food 4 All and hosted this month by Michelle at Utterly Scrummy Food for Families.