At first thought, omelette in a nest, an omelette baked right into a hash brown crust seems utterly decadent and only worthy of a company brunch. But, it’s also a terrific breakfast grab-and-go protein rich work hoarse. They can be baked ahead of time, stored in the freezer then, microwaved for 30 seconds for a quick bite on the run. That’s just perfect this time of year when kids are off to camp, sports practice or a car ride to the beach.
Frozen hash browns: Skip a few steps and buy potatoes already shredded in the frozen aisle of the supermarket. Most stores carry them and the bonus is that once you open the bag you will find only one ingredient: potatoes. Frozen hash browns will keep for months int he freezer, so consider having them on hand whenever you need a quick side whether it’s breakfast, lunch or dinner.
Make it quiche: Go from omelette to quiche in one easy step if you know the secret. Instead of 8 eggs, use 4 and 1cup of heavy cream (indulgent, yes, but oh so good). Follow the recipe as usual. The best and most convenient part is they can be serves warm or room temp.
Edit your omelet: Use your imagination or what’s in your fridge to jazz up these omelettes. Veggies, fresh herbs, cheese; almost anything goes. For an added punch of low-fat protein, add pre-cooked chicken sausage.
- 3 cups (1 lb.) frozen hash brown potatoes, thawed
- 4 tablespoons melted butter, divided
- 2 teaspoons salt, divided
- ½ red pepper, finely chopped
- ½ medium onion, finely chopped
- 8 large eggs
- 4 slices of bacon, cooked and crumbled
- 4 ounces shredded Cheddar cheese
- Freshly ground pepper
- Preheat oven to 450 degrees. Generously butter a standard 12-cup muffin tin (or use non-stick spray).
- In a medium bowl, combine hash browns with 3 tablespoons of melted butter and one-teaspoon salt. Divide hash brown mixture between the 12 muffin cups, gently pressing into the bottom and up the sides. Bake 20 minutes until brown.
- While the hash browns crusts are baking, place chopped onions and peppers on a baking sheet. Cut up the remaining tablespoon of butter and place it on top of the veggies, then bake in the oven along with the hash browns for 5 minutes just to soften.
- In a medium bowl (you can use the same bowl from the hash browns without washing) whisk the eggs. Add the pepper/onion mixture, crumbled bacon, cheese, remaining teaspoon of salt and pepper.
- Evenly divide mixture into the 12 muffin cups and bake 10 more minutes until set and lightly brown on top.
- To remove, gently run a knife around the edges and place a small spatula underneath each ‘nest’. Serve warm or at room temp.