Omelet and bacon muffin for breakfast
3 servings
30 minutes
An omelet-bacon muffin for breakfast is a harmonious blend of fluffy omelet and crispy bacon nestled in a cozy muffin shape. This recipe is inspired by French cuisine, where omelets hold a special place but has gained popularity as a quick and nutritious breakfast around the world. The combination of eggs, tomatoes, and aromatic bacon creates a rich flavor with a balance of tenderness and spiciness. An ideal choice for morning meals, it's convenient to take on the go, and its presentation in muffin form makes it appealing to both kids and adults. This breakfast pairs excellently with fresh green salad leaves or a glass of freshly squeezed orange juice, energizing you for the entire day.
1
Preheat the oven to 180 degrees.
2
Crack the eggs into a bowl and whisk them with a whisk or fork as a regular preparation for an omelet.
- Chicken egg: 6 pieces
3
Add finely chopped tomato, salt, and pepper to the eggs. Mix well.
- Tomatoes: 1 piece
- Coarse sea salt: to taste
- Freshly ground black pepper: to taste
4
We take an iron mold for several cupcakes or muffins (I have 6) and line each nest with thin slices of bacon in one layer.
- Bacon: 12 pieces
5
Pour the egg mixture into each mold, leaving about 3-4 mm from the edges (otherwise, the egg will rise and spill over the edge).
- Chicken egg: 6 pieces
6
Place in the oven and bake for about 20 minutes. You can check the doneness of the omelet with a wooden toothpick, just like any baked goods.
