Potato Omelet Cups

Here is a quick make-ahead recipe for you to try out this week! (And just a heads up… my “k” on the keyboard is going out, so if I don’t pound hard enough, it wont type. If there are typos, I am sorry.

These are Omelet cups, and they are totally delicious. They take a little bit of preparation (cutting veggies, baking, etc) but they are simple to make. I say they are make-ahead just because I don’t usually have 25 minutes to cook a breakfast between the time I wake up and the time that my husband leaves for work at 6:15 am. So I make these the day before and put them in the fridge or FREEZER and save them! Either way of preserving them works great, so if you want to make tons and store them in the freezer for a few more days or wees, go for it! This recipe is geared toward 12 egg cups, but you can adjust it according to your needs. You can also add more meat or vegetables to these omelets!



8 eggs

1/4 cup milk

1/2 pound tater tots or country hash browns

8 pre-cooked sausage

1/2 red bell pepper

1/2 green bell pepper

1/2 cup grated cheese



Preheat the oven to 400 F.

Thaw the tater tots or hash browns. Spray the muffin tins with non-stick spray (the type with flour in it works best), and put the potatoes in the bottom. About 3 tater tots (or equivalent) in each cup and lightly press them down. Put the muffin tin in the oven for 10 minutes, to crisp the potatoes.

Once done baking, reduce oven temperature to 350 F.

Chop the peppers into small pieces. Cut the sausage into thin slices. Put the peppers and sausage into the muffin cups, on top of the potatoes.

Whisk the eggs and milk together. Pour the egg mixture into the muffin cups, then top with cheese.

Bake the egg cups for 20 minutes, or until the eggs are cooked. Run a butter knife around the edge of the muffin tin, to get the egg cups out.

Enjoy now, put in the fridge for tomorrow, or freeze for next week!


Recipe adapted from Ella Claire

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