All Recipes

Omelet Toast Cups

30 Mins


Butter or Cooking Spray

12 Slices Martin’s 100% Whole Wheat Potato Bread

1/2 Cup Red and Green Bell Peppers, diced

1/4 Cup Precooked Sausage Links, diced

1/4 Cup Ham, diced

8 Eggs

1/4 Cup Milk

1/2 Cup Cheddar Cheese, shredded

Salt and Pepper, to taste

Other Desired Ingredients (optional): Spinach, Mushrooms, Onion, Tomatoes, Basil, Zucchini, etc.

Serves: 4-6


Step 1

Preheat oven to 350 degrees F. Grease muffin tins using butter or cooking spray, making sure to cover the sides and bottom of each cup.

Step 2

Cut bread into circles using a cookie cutter. Use a rolling pin to flatten the bread slices.

Step 3

Place 1 bread circle in each muffin tin cup. Bake for 2-3 minutes to dry out the bread slightly. Meanwhile, prepare the rest of your ingredients.

Step 4

Remove muffin tins from oven. Add desired toppings (peppers, meat, etc.) to each bread cup.

Step 5

Whisk together the eggs and milk. Add salt and pepper to taste. Pour some of the egg mixture into each tin, dividing evenly.

Step 6

Sprinkle some shredded cheddar cheese on top of each cup.

Step 7

Bake at 350 degrees F for about 20 minutes, or until the egg is cooked through.

Step 8

Allow to cool for 1 minute. Remove omelets from pan by running a knife around the edges, then gently lifting them out. Serve warm.

Advanced preparation tip: store cooked omelets in the freezer, then microwave for a couple of minutes for a quick breakfast.