Individual Baked Omelets

2 tablespoons unsalted butter

1 medium russet potato, peeled and cut into 1/2 inch dice

1 small yellow onion, diced

1 1/2 tsp salt

1/2 red bell pepper, seeded and diced

6 slices bacon, cooked and chopped in to small pieces

10 large eggs

1/2 cup heavy whipping cream

1/2 tsp ground black pepper

1/2 cup parmesan cheese

2 dashes of hot pepper sauce such as Tabasco

Preheat oven to 350 . Generously butter 12 regular size muffin tins. (you should use non stick pans or they will not come out). Melt the butter in a skillet over medium heat. Add the potato, onion and 1/2 tsp salt. saute for about 5 minutes. Add the red pepper and cook 15 minutes longer. Remove from heat and stir in the bacon and tomato.

Whisk the eggs, cream, remaining 1 tsp salt and papper and hot sauce together in a large bowl. Stir in the vegetable mixture. Pour the egg mixture evenly into the muffin tins filling them to the top. Bake for 25 minutes, until firm. (if the tops are not brown you can broil them for a couple of minutes.). Run a knife around edges. Allow to cool and then remove from pan. Makes 12.

Serve warm or at room temp.

Enjoy!

Labels: Breads and Brunches