I’ve been wanting to try mini omelettes made in a muffin tin for WAY too long. This month’s Recipe Redux theme is patties in celebration of St. Patty’s Day, so I figured it was the perfect time to try something new. I know, we’re celebrating a tad late but I made you these egg sandwiches so I think we can let it slide this one time. These mini ham and cheese omelettes are stuffed between two buttery halves of a whole wheat green onion biscuit. And I snuck in a few slices of avocado for good (green) measure.
Let’s talk about the omelette patties first. I chose to make mine with just ham and cheese, but I think you could get away with a variety of fillings. I learned a trick from my Dad when I was younger to put a touch of water or milk in your scrambled eggs to make them light and fluffy. I tried this trick on my first batch of mini omelettes and I had an explosion on my hands. I wish I had taken a picture to share with you all, but all I have to say is don’t add any additional liquid.
Next up, let’s discuss the biscuits. They are 100% whole wheat, made with just a touch of butter (all things in moderation after all), and stuffed with scallions. They are seriously addicting!
I’m not going to lie and say these are perfectly flakey and airy like normal biscuits, but it’s a small price to pay for them being completely whole wheat and not made with a ton of butter. These biscuits also don’t require any baking soda. Since I don’t have baking soda in my Mexican kitchen I did a lot of research on biscuits with and without. I think the baking soda affects the texture slightly but these biscuits prove that you won’t miss the baking soda much.
I highly recommend slicing the biscuits in half and toasting them before making your egg sandwich. It brings them to a whole new level and warms them up if they’ve been stored in the fridge.
I think these sandwiches would be great wrapped individually and stored in the freezer for when you need a quick breakfast on the go. Mine didn’t last long enough…but looking at these pictures I’m thinking it’s time to make them again.
- 4 large eggs
- 1/2 cup egg whites (approximately 4 eggs)
- 1/2 cup shredded manchego cheese (or cheese of choice)
- 3 slices deli ham
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups whole wheat flour
- 1/4 cup finely chopped green onion
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup (1/2 a stick) cold butter + 2 tablespoons melted butter for brushing on top
- 3/4 cup fat-free milk
- Preheat oven to 350 degrees F. Heavily grease a standard sized muffin tin and set aside.
- Add all ingredients to a medium sized bowl and whisk to combine completely.
- Fill each muffin tin 1/2 way and bake for about 15-20 minutes, or until the tops are golden brown and the egg is cooked throughout.
- Preheat oven to 425 degrees F. Grease a baking sheet and set aside.
- Add all ingredients except butter and milk to a medium sized bowl and whisk to combine.
- Add 1/4 cup butter and use two knives or a pastry cutter to chop butter into small pieces until the mixture resembles coarse meal.
- Add milk and stir until just moist (dough will be sticky).
- Place dough onto a heavily floured surface and fold over/knead lightly 5 times with floured hands. Flatten dough to a 1/2 inch thickness and cut into biscuits using a biscuit cutter, cookie cutter, or cup, pushing straight down and then twisting slightly. The biscuits will not spread at all so you want to use a small size to keep the biscuits mini.
- Gently reform dough and make more biscuits until dough is finished (the last biscuit will be a weird shape but I didn’t want to waste dough).
- Place biscuits on the greased baking sheet with the edges touching and brush remaining butter on top of each biscuit. Bake for 10-12 minutes or until golden brown.
- Let biscuits cool before storing in an airtight container or wrapping in saran wrap to freeze.
Calories: 86 Fat: 5.1 g Carbs: .8 g Fiber: 0 g Sugar: .6 g Protein: 8.8 g
Calories: 93.7 Fat: 4.6 g Carbs: 11.9 g Fiber: 1.9 g Sugar: .6 g Protein: 2.5 g
Biscuit recipe adapted from Cooking Light (http://www.myrecipes.com/recipe/herb-onion-wheat-biscuits-10000000357614/)
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