Baked Omelet Bites
The ultimate comfort food, Baked Omelet Bites are easy to make and packed with flavor! These delightful bites combine fluffy eggs, fresh veggies, and gooey cheese, making them perfect for brunch or a light dinner. Make them tonight for a deliciously satisfying meal!
Equipment
- Skillet
- Frying Pan
- Whisk
- Oven
- Peeler
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 medium russet potatoes
- 1 none cooking spray
- 1 tablespoon olive oil
- 1/2 cup green peas, frozen
- 1/2 cup corn, frozen
- 4 large eggs
- 2 tablespoon milk
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 ounce cheddar cheese
- 4 medium kiwi
Instructions
- Preheat your oven to 350°F. It’s essential to get your oven hot before you start baking, as this helps the Baked Omelet Bites cook evenly and rise nicely.
- Peel and chop the russet potatoes into small cubes. This will help them cook quickly and blend nicely with the other ingredients.
- Spray a bread pan with cooking spray to ensure that your bites come out easily without sticking.
- In a skillet, add the olive oil and heat over medium. Once it's shimmering, it’s ready to add the potatoes.
- Add the chopped potatoes to the hot skillet. Stir them around for a few minutes until they begin to soften. Look for a slight golden color on the edges—that’s when they’re just right!
- Next, stir in the green peas and corn into the skillet. Cook for another 2 to 3 minutes, stirring frequently to ensure even cooking.
- Once the vegetables are tender, pour them into the prepared bread pan, spreading them out evenly to form a nice base for your omelet bites.
- In a bowl, crack the eggs and add the milk, salt, and black pepper. Whisk until everything is well combined and frothy. This ensures a light and fluffy texture.
- Carefully pour the egg mixture over the cooked vegetables in the bread pan. Make sure it covers all the veggies for even cooking.
- Sprinkle the cheddar cheese on top of the egg mixture. This will melt beautifully during baking and create a delicious crust.
- Bake in the preheated oven for 45 to 50 minutes or until the eggs are cooked through. A knife inserted in the center should come out clean to indicate it’s done.
- Once baked, take the loaf out and let it cool for a few minutes. Carefully turn it onto a cutting board, slicing it into mini squares. You can cut each square in half again for taste-sized portions.
- Serve the Baked Omelet Bites warm with sliced kiwi on the side for a refreshing contrast.
Notes
Storage: Store any leftovers in an airtight container in the fridge. They’ll keep well for up to 3 days.
Freezing: You can freeze the bites for later. Just ensure they are cooled completely before placing them in a freezer-safe container.
Reheating: Reheat your bites in the oven for the best texture. Microwave works in a pinch but can make them a bit soggy.
Serving Suggestion: Try pairing these bites with a fresh garden salad for a light meal.
Customize Flavors: Don’t hesitate to add herbs or spices to the egg mixture for extra flavor. Try herbs like dill or basil!