Baked Omelette (your quick go-to egg dish)

Here is a quick, egg dish for your busy morning. Making these baked omelettes ahead and having them ready in your fridge for your kids (and yourself) to grab and go are ESSENTIAL.

To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. This quick, egg dish will be your answer and can be made with any veggies you have in the fridge.

The can be eaten cold or reheated in the oven while your in the shower!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

If you want more healthy breakfast ideas that can be made ahead, check out our Zucchini Pancakes!

Baked Omelette
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A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Baked Omelette
Print Recipe
A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Instructions
Egg mixture
  1. Crack and mix eggs and milk in a large bowl.
  2. Using a box grater, shred your veggies straight into the bowl.
  3. Chop parsley and add to the mix.
  4. ***You can sub any kind of veggies in this recipe. Zucchini, peppers, thyme, cilantro, carrots are a few great ones.
Baking
  1. Preheat your oven to 350 and add a small dab of butter to each muffin tin. Place the muffin tin in the oven to melt the butter.
  2. Once butter is melted, take out tin and add egg mixture to each.
  3. Bake in the oven for 10-15 minutes until the eggs are puffed and browned. **Make sure to not under bake. Eggs should begin to brown a bit in the sides and top before they are done.
  4. Once they are done, pull out and let cool (they will deflate and that's ok!) Once cooled, remove and store in an airtight container.
Recipe Notes

Ingredients to prep ahead :  Depending on your schedule & how you prefer to make to make the eggs, you can prep anything from the veggies to the full cooked dish and store in your fridge.

  • All vegetables can be shredded/chopped ahead and stored up to 4-5 days.
  • Egg mixture can be made ahead and stored for up to 3 days.
  • Cooked eggs can be made ahead and stored for about 5 days.

*Always store your items in an airtight container to maintain freshness.

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Quiche

Ham and Cheese Quiche

I love pulling out this simple quiche recipe whenever I’m in the mood for something simple yet fancy – or when I’ve got some leftover ingredients on hand to use up. This quiche recipe is written with cheese, leeks, and ham, but feel free to play around with the ingredients.

I’ll add any leftover vegetables I have from dinner the night before, pulled chicken, and different cheese blends. You can also make this quiche recipe into mini quiches – instructions are below, for use with a pie crust or without.

Don’t feel you have to make a fresh pie crust every time you make quiche! Homemade crust is great, but frozen grocery-store varieties work just as well.

This recipe is for a pretty basic quiche; if you have extra vegetables or proteins on hand, feel free to play around a little and customize the recipe to your own liking! Quiche is very forgiving; just try to keep the solids to liquids ratio the same, and check for doneness before serving. A fully baked quiche should wiggle a little in the center but will be cooked all the way through when checked with a fork or the blade of a knife.

Ham and Cheese Quiche

Quiche

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Ham and Cheese Quiche

Quiche

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Ingredients


Servings:

Instructions
  1. Whisk eggs and cream mixture until completely incorporated

  2. Add all additional ingredients to combine and season heavily.
    (There is a lot of cream in this mixture and that will absorb the salt a bunch. Don’t be shy)

  3. If using homemade pie dough, blind bake first and let cool. Then add egg mixture & bake @ 325° for 15-20min.

  4. **You can also bake these in a very well greased muffin pan (no paper liners) for mini quiches. (no need for dough either in this case, unless you want it of course ☺ )

Recipe Notes

What do you mean by "sweat" my onions? Cook them in a lot of butter and/or oil until transluscent. There should be no color on the onion.

 

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