Are you tired of thinking of what to prepare for breakfast? Here is another suggestion from Chemist Dad - Cupcake Omelet.
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| Cupcake Omelet |
Though it take time to prepare, I bet they will enjoy this when served for breakfast.
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| Cupcake Omelet |
Instead of the usual omelet cooked in pan, why not try baking using their favorite fillings.
Just put their favorite fillings in a well-greased cupcake pan, top with cheeses, pour in the egg-milk mixture and bake. After few minutes, a mouth-watering breakfast is on the go.
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| Cupcake Omelet Fillings |
Just put their favorite fillings in a well-greased cupcake pan, top with cheeses, pour in the egg-milk mixture and bake. After few minutes, a mouth-watering breakfast is on the go.
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| Cupcake Omelet |
CUPCAKE OMELET
Ingredients:
2 large eggs
1/2 cup evaporated milk
bell pepper, chopped
hotdogs, chopped
button mushroom, chopped
grated sheese
1/2 cup evaporated milk
bell pepper, chopped
hotdogs, chopped
button mushroom, chopped
grated sheese
Direction:
Pre-heat oven to 150ºC.
Brush cupcake pan with oil.
Place the fillings - bell pepper, hotdogs, mushroom then top with grated cheese.
Set aside.
In a bowl, beat eggs.
Add evaporated milk.
Add salt and pepper to taste.
Pour the egg-milk mixture until the filling is submerged.
Bake for 20-25 minutes.
Remove from the cupcake pan and serve.
Pre-heat oven to 150ºC.
Brush cupcake pan with oil.
Place the fillings - bell pepper, hotdogs, mushroom then top with grated cheese.
Set aside.
In a bowl, beat eggs.
Add evaporated milk.
Add salt and pepper to taste.
Pour the egg-milk mixture until the filling is submerged.
Bake for 20-25 minutes.
Remove from the cupcake pan and serve.
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