Monday, August 6, 2018

Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 


Kielbasa and Cheddar Mini Omelette Cups 
(printable recipe at end of page)
(makes 24 Mini Omelette Cups)

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese


Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.
Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

Monday #FarmersMarketWeek Recipes





Yield: 24 Mini Cups

Kielbasa and Cheddar Mini Omelette Cups

ingredients:

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese

instructions:


  1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
  2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
  3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
  4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
  5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
  6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
  7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
  8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
  9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!
Created using The Recipes Generator

1 comment:

Chris said...

These are perfect for me to make for work! I'm always looking for easy breakfast recipes in the mornings. I can't wait to try these.