Sausage & Pepper Omelet Cups

Omelette Cups_3

Sausage & Pepper Omelet Cups

These easy and oh-so-tasty mini omelet cups are perfect for brunch, breakfast with overnight guests, or make-a-head breakfasts on the go! Try adding any veggies you like sautéed in garlic oil and added to the egg mixture!

*** As Seen on WMUR-TV Channel 9***

 

SERVINGS:
6 People
PREP TIME:
10 Minutes
COOK TIME:
40-45 minutes Minutes
DIFFICULTY:
Easy
COURSE:
Breakfast, Brunch, Entertaining
CUISINE:
DIET TYPE:
Gluten Free
SEASON:

1 Tablespoon Cucina Aurora Roasted Garlic Olive Oil

1 half red pepper chopped

1 half yellow onion chopped

1-2 links crumbled Italian sausage

6 large eggs

1 cup cherry tomatoes sliced in half

1 cup sharp cheddar cheese – shredded

1/4 cup milk

 

Heat the oven to 400 degrees.

Spray a 12 count muffin tin generously with cooking spray. Set aside.

In a medium skillet, heat olive oil. Sauté peppers and onions until they start to soften and become aromatic. Add the crumbled sausage and cook until it is done and no longer pink. In a large bowl, whisk together eggs, milk and salt and pepper to taste. Gently whisk in peppers, onions and sausage. Pour or spoon into prepared muffin tin. Add tomatoes to each cup, and cheese on top. Bake 40-45 minutes until cheese is melted and tops are golden brown.