Southwest Omelet Cups

Day PartBreakfast
Menu PartSandwich/Wrap
Cuisine TypeMexican

Chef Scott Anderson
Assistant Foodservice Director
Shepherd University
Shepherdstown, W.Va.

Instead of sandwiching eggs between two slices of bread, chef Anderson uses the bread to line muffin pan cups. Once baked, the bread forms a crispy shell that holds the cheesy egg filling. Crumbled sausage, salsa and green onions pump up the recipe’s flavor and heartiness.


Vegetable cooking spray
18 slices white bread
1 1/4 lb. breakfast sausage, crumbled and cooked
12 eggs, beaten
1/4 cup milk
1 cup Mexican-style salsa
1/2 cup minced green onions
1 1/2 cups aged cheddar cheese, shredded and divided


1. Preheat oven to 350 F. Spray muffin pans with cooking spray.
2. Flatten bread slices with rolling pin. Fold and mold bread to line muffin cups. Divide and sprinkle sausage onto bottom of cups.
3. In bowl, blend eggs, milk, salsa, onions and 3/4 cup cheddar. Fill each muffin cup 3/4 full with egg mixture. Sprinkle each cup with remaining cheese.
4. Bake cups 20 to 25 minutes or until eggs are puffy and firm (knife inserted near center comes out clean).

Photo courtesy of Wisconsin Milk Marketing Board

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