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.
Egg Omelettes
Calories: 86 Fat: 5.1 g Carbs: .8 g Fiber: 0 g Sugar: .6 g Protein: 8.8 g
Biscuits
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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Like McD’s…but yours are unspeakably BETTER . and no bacon.
Exactly, Mary! And we actually know what ingredients are in these ones.
I have baking soda (a lot of it), should you ever want to expand your horizons.
I had a feeling you might. Maybe biscuits (with baking soda) can be one of our first adventures with your new oven!
How cute are these little breakfast stacks?! I am so in love with biscuits, especially smooshed between some yummy eggs! Pinning this for sure! Never made whole wheat biscuits before so I HAVE to give these a try!
Thanks, Selena! I really liked that they were 100% whole wheat and so much easier to make than I would have thought.
My daughter would love these. Breakfast sandwiches are her favorite.
Girl after my own heart!
I absolutely love that you making omelettes in a muffin tin! And your whole wheat biscuits are calling my name! Gorgeous photos, too ;). Thank you for stopping by my blog! I look forward to following your lovely page!
Thank you so much Min! Ditto for following along with your blog!
Those biscuits look so good!! I’ve never thought to add green onions to them. I am totally going to try that.
The green onions are a great touch. Hope you get to try them soon, Emily!
Yum! Sounds delicious. Eggs and avo on sale at the grocery store! Can you say score?!
Serious score! Who doesn’t love a good deal?!
This recipe looks amazing! I want to make it his weekend. Can you let me know a measurement for 1/4 cup butter? Since its not melted butter I am concerned about getting the measurement wrong. Could you possible share this in grams?
Hi Zoe- I did a little research and it seems like 1/4 cup of butter would be about 56 grams. I hope the recipe works out and that you like it!
Can you use almond or oat flour in place of wheat due to gluten sensitivity?
Yes I think you could use oat flour for a similar consistency. I haven’t tried either but I think the oat flour would work best. Let me know how it goes, Marci!
I made these this past weekend and they were delicious! I froze several of them and had the first of the frozen ones this morning. They were still great! I moved them from the freezer to the fridge the night before then put them in the toaster oven to warm up in the morning. It worked well!
So glad to hear that you liked them, Sarah. Such a great idea to make a big batch and freeze some for later!
how big are the mini biscuits supposed to be? I used a smallish glass ended up with only 10 or so, thinking I made them too big. However still very yummy!
Hmm I guess it depends on the diameter of the cup you’re using. Or maybe you made them a little thicker. I think they’ll be great either way but you could experiment a bit to see if you can make a few more biscuits. Glad you liked them, Nancy!
I definitely plan on making these since I never seem to get up early enough to make myself a good breakfast, haha. Just a quick question, since these are “mini”, how many of these sandwiches did everyone need to eat to feel full and ready for the day? I’m thinking one isn’t going to be enough
I think 2-3 would be enough for breakfast. You could also make them larger. Good luck and I hope you enjoy them!