Monday, August 17, 2015

Garlic Herb Loaded Omelet Cups



Mornings in this house can get a little crazy trying to roll a teenage out of the bed. That is why I love cook ahead breakfast dishes that I can just reheat and take in the car on those really crazy mornings. These Garlic Herb Loaded Omelet Cups definitely fill the requirement of a good hearty breakfast that can be taking on the go.

These delicious omelet cups get their amazing flavor from another butter great from Epicurean Butter. The Roasted Garlic Herb butter lends well to the overall flavor of this dish and pairs with everything nicely.

The flavor from the butter is infused throughout the cups after being sauteed with the spinach, mushrooms and ham inside the cups. I know you are going to love these cups and their great flavor.

Now on to the recipe!

Garlic Herb Loaded Omelet Cups
Recipe by The Busy Cooking Momma

You will need:
9 eggs
1 1/2 cups of spinach, roughly chopped
2 oz of fresh mushrooms, roughly chopped
4 slices of ham, chopped
2 Tbsp of fresh dill, chopped
3 Tbsp Roasted Garlic Herb Butter

Melt 2 Tbsp of butter in medium size skillet over medium heat.

Once butter is melted, add mushrooms to the pan and saute for about 4 minutes.

Once mushrooms are cooked, add in ham,

spinach,

and 1 Tbsp of butter.

Saute until spinach is cooked down, approximately 5 minutes. Set aside and allow to cool slightly.

Into a large mixing bowl, crack the eggs.

Whisk eggs and then add dill to eggs.


Now, add in the spinach, mushroom and ham mixture to eggs. Mix well.

Pour egg mixture into muffin cups that have being sprayed with cooking spray.

Bake for 20 minutes in a 375 degree oven.


These were wonderful and very filling. They are also very portable and reheat great. Epicurean Butter also has delivered another great butter that adds wonderful flavor to this recipe. The roasted garlic herb butter gives everything a hearty flavor that is not too over the top. It also pairs really well with the eggs. I know you and your family will enjoy these breakfast cups!

I hope you enjoy!!

Love to you all from The Busy Cooking Momma!

Disclosure: Roasted Garlic Herb butter sample was received from Epicurean Butter to review. All text and opinions are my own.

Garlic Herb Loaded Omelet Cups
Recipe by The Busy Cooking Momma
Printable Recipe available here

Prep Time: 10 minutes              Cooking Time: 30 minutes              Difficulty: Easy

Ingredients:
9 eggs
1 1/2 cups spinach, roughly chopped
2 oz fresh mushrooms, roughly chopped
4 slices ham, chopped
2 Tbsp fresh dill, chopped
3 Tbsp Roasted Garlic Herb Butter

Directions:
1. In a medium size skillet, melt 2 Tbsp butter.
2. Once the butter is melted, add the mushrooms and saute for about 4 minutes.
3. Once mushrooms are cooked, add in ham, spinach and 1 Tbsp of butter.
4. Cook until spinach is cooked down, approximately 5 minutes. Set aside to cool slightly.
5. Into a large mixing bowl, crack the eggs and whisk together.
6. Add the dill to the eggs.
7. Now add spinach, mushroom and ham mixture to the eggs.
8. Mix well to combine all the ingredients.
9. Pour egg mixture into a muffin cups that have been sprayed with cooking spray.
10. Bake for 20 minutes in a 375 degree oven.
11. Serve immediately. Cups can also be stored in the refrigerator for up to 2 days and reheated in microwave until heated through. ENJOY!

2 comments :

  1. I'm such a fan of individual servings, very smart and your recipe looks so delicious! Pinned & Facebook share. Thanks for stopping by #TryaBiteTuesday. Hope to see you back next week!

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    Replies
    1. Thank you so much Debra! I hope you enjoy. I will definitely be back next week.

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