Omelet Popovers

Difficult as this may be to believe, I don’t always feel like cooking. But somehow I always feel like eating. For times like these, breakfast foods are a default. These fun little individual omelets are easy to tailor to different tastes without becoming a short-order cook. I first saw the idea in a cookbook by Sara Foster, of Foster’s Market fame. She had created mini egg pies in muffin tins and they were not only cute but tasty.

  • Olive oil
  • Vegetables: Chopped spinach, cut grape tomatoes, chopped peppers, sliced mushrooms
  • Meats: Prosciutto, cooked ham, pancetta
  • Cheeses: Feta, shredded cheddar, Parmesan, blue
  • 12 large eggs
  • Kosher salt
  • Black pepper

  • Preheat oven to 350 degrees F.
  • Place a few drops of olive oil in each cup of a 12 cup muffin tin (see tips below) or popover pan and rub it around until all surfaces are coated. Starting with a layer of meat or vegetables, fill the bottom of each cup to 1/3 full. If using prosciutto, spread the slice out along the bottom of the cup and let the ends hang out over the sides. Next add a layer of cheese until the cup is about 2/3 full. The nice thing about using a tin is that you can make each cup with different ingredients. This is also an easy way to get kids involved in dinner preparation. Allow them to choose which ingredients they want and put them into the cup themselves.
  • Once all the cups are filled with meats, vegetables and cheeses, add the eggs. Whisk 2 eggs in a small bowl with a pinch of salt and pepper, then slowly pour the beaten egg mixture into one cup. Repeat with the remaining eggs and cups until each is full.
  • Place the tin in the oven on the middle rack. Bake for 20 to 22 minutes, or until egg is set, tops are lightly browned and slightly puffed. I like to turn the oven light on and let the kids watch them puff up and brown. Such entertainment! As soon as you remove the tin from the oven, any “popover” effect will deflate but don’t worry.
  • Allow the mini omelets to cool for about 5 minutes, then run the edge of a knife around the side and lift them out carefully. Serve warm or at room temperature.
  • Quick Tips
  • 1. I used a popover pan because I have one and I like the shape of it. I also had it out already because I’d used it to make corn bread muffins a few days before. A standard 5 cup popover tin gives a much bigger product than a muffin tin. If you’d rather use a muffin tin, use just one egg per cup. The recipe will yield 12 “muffins.”
  • 2. If you have leftovers, you can store them in the fridge then reheat them in the microwave very easily. Be careful not to overdo them or they’ll become rubbery.

Preparation time: 15 minute(s)

Cooking time: 22 minute(s)

Number of servings (yield): 6

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