My friend Carole does cook, and she can make a mean bowl of guacamole, but normally she leaves the culinary experimentation to her husband, Mark. He has a cookbook collection that makes me envious everytime I glance at their bookshelves and likes nothing better than to slow cook short ribs to the moment of perfection.
Carole, on the other hand, is mostly about cooking to get food on the table. But her creative side can’t be kept down – as evidenced by these easy western omelette muffins she created. Her daughter and husband gobbled them up and so did my taste tester and non-resident crêpe-maker, Eleanor.
If you make these muffins as Carole does, it takes less than 10 minutes to put them together. With my optional step (sautéing or frying the onions, peppers, and ham), you’ll need an additional 3-5 minutes. Either way, they are a quick and delicious way to start the day. You can put them in the oven while you get dressed in the morning, or prepare them ahead of time, freeze them, and defrost/reheat them in the microwave or toaster oven.
Eleanor insists that they are almost mini-quiche. Carole calls them muffins. I say “whatever.” Either way, they go down easy while you enjoy a few minutes peace in the morning or you (or your kids) can carry them in a napkin to munch while getting ready for work or school.
I’d even venture to say that they are pretty enough to serve for brunch on the weekend.
Carole’s Western Omelette Muffins
Servings – 12 “regular-size” muffins Cost – $3.50 ($0.30 per muffin)
- 6 large eggs
- ½ cup Bisquick (or make a Bisquick-type mix yourself)
- 2 ounces ham (I used pancetta) diced into small cubes
- ½ cup grated or shredded hard cheese (I used Asiago.)
- ¼ cup onions, minced
- ½ cup red, yellow, green peppers, minced – use 2 colors for contrast. (I used yellow and poblano, which are dark green.)
- 2 tablespoons chopped Italian (flat leaf) parsley or cilantro
- ½ -1 teaspoon hot sauce
- Oil for greasing muffin pans and for sautéing or frying if you do it (or use paper muffin cups.)
- 12-cup muffin tin
- Cutting board
- Pan (if cooking the onions, peppers, and ham)
- Large mixing bowl
- Large Spoon
- Preheat the oven to 350 degrees F. Oil the muffin tins well or line them with paper cups.
- Chop the onions, peppers, ham and parsley. Grate or shred the cheese. I love my cheese grater – it may be old fashioned, but it never breaks or needs a battery.
- Optional – Heat a small amount of oil in a pan and sauté or fry the onions, peppers, and ham for 3-5 minutes until onions start to become transparent. (I didn’t get a photo of the vegetables and ham when they were done.)
- Mix all the ingredients in the bowl.
- Spoon the mixture into the muffin tins. It should fill each tin about halfway or slightly more.
- Bake for 20-25 minutes until puffed and browned.
- Remove the pan from the oven and let it sit for 1-2 minutes before removing the muffins. If you feel resistance, slide a teaspoon underneath the muffin and it should pop out.