Meal in a Muffin = Potato Omelet Muffin —– Gluten Free Blog

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Greatness comes from simple recipes like these.  It sounds so false to say, “I was inspired.” but I do feel that way.  I have been thinking muffins for a while but not the kind of muffins, we usually eat (blueberry, raspberry, apple, chocolate, etc.).  I am referring to the meal in a muffin thinking.  I have made a few over the years and each time, we have been happy.  I knew this was another happy muffin before I took out the first bowl.  I am happy to report, I was right.

Of course, happy muffins must be served with other delicious food so I am off to see what I can do.  I will report back, if I come across another winner.  If it is a loser, you will know it by the photos.  It was in My Sweet and Savory that I posted my burnt marshmallow topping, blackened by the fire.  Over cooked marshmallows at a camp fire……  I knew, I was in trouble, when foodies told me how brave I was, to post it.  I thought, I was just being honest.                                                                                          

             Potato Omelet Muffin

Ingredients:

5 medium potatoes (you could get away with 4, easily)

8 eggs or egg beaters

12 teaspoons bruschetta

2 tablespoons butter or margarine

2 tablespoons olive oil

2 scallions, chopped

2 tablespoons chives, chopped (you can use dried – I ran out half way through so I added dried for the rest.)

2 slices yogurt-herb cheese or cheese of choice

1 orange pepper, diced

1/2 cup milk

1/4 cup sour cream (low-fat)

Method:

Preheat oven to 350 degrees F.

In a large skillet, put the butter and half the olive oil.  Use remaining oil if needed.  I used it then took another tablespoon and added it to the skillet.

Peel potatoes and shred.

Cook for three minutes, orange pepper and scallions.  Add chives for one additional minute.

Remove from pan and replace with potatoes.  I did three batches so not to overcrowd.

I browned the potatoes because we like them crisp.  You can cook until translucent and then finish baking it, in the oven.

While potatoes are cooking, mix milk, eggs, sour cream, bruschetta, and cheese.

Add  peppers, scallions and chives to egg mixture.

Put potatoes on the side.

I did it again.  I forgot the bruschetta.  I had already filled a few muffin inserts so I put a piece of bruschetta on top of each and then poured the rest into the egg mixture.  It added a great flavor to this.  You could use liquid cayenne (hot pepper sauce) instead but I am not sure how much you would need since I did not use it.  You can add heat to this if you like your food hot.

Take potatoes and put them on the bottom of each insert.

Using an ice cream scoop or ladle, scoop the mixture into each muffin compartment.

Bake for 30 minutes.  I put a sharp knife in the middle of a few, like we do for baked goods, to make sure I did not have soft eggs.  They came out dry but barely dry, the way I would want it to be.

Serve and enjoy.  I had two for lunch although these are meant for dinner with another new dish or two.

This would be appropriate for breakfast and lunch and with something like salmon and spinach, for dinner.

Linked to Gluten Free Wednesdays and Linda.  Linked to Kelly the Kop and Real Food Wednesdays and Pennywise Platter Thursdays.