Shallot Roasted Red Pepper Mini Egg Omelets

Shallot Roasted Red Pepper Mini Egg Omelets are delicious muffin bites, served with slices of avocado, an easy dish for breakfast or brunch!

Friends, are you hosting for Easter? Then you’ll want to check out my 50 Easter recipes roundup! In the meantime, when your guests ask “what can I bring,” be ready to give them an answer!

When we host a party or potluck, I like to have an idea of what the menu will be, so when people ask me, “What can I bring?” I usually tell them to bring a salad, appetizer, or a dessert. I prefer to focus on the main food for the party.

Shallot Roasted Red Pepper Mini Egg Omelets

For Easter brunch, these Shallot Roasted Red Pepper Mini Agg Omelets can be prepared ahead of time!

They are super easy to transport, and they can be served warm or room temperature (garnished with a slice of avocado), so no need to be worried about keeping them in the oven.

Not to mention they look pretty too. Enjoy!

What to bring to a party

When YOU are asked to bring a dish to a party, here are a few things I keep in mind:

1. Bring what you committed to. Don’t switch it around at the last minute, and bring something different than you committed to bring, or you were asked to bring! Your host is planning on that.
2. Bring food already cooked, or that requires little assembling. Here’s the deal, if you bring foods that need to be baked, assembled, or otherwise, make sure and ask the host in advance (i.e., the oven may already be in use). Try to bring foods that are ready to go!
3. Bring popular recipes that everyone loves. Stay away from crazy recipes, and instead, bring a dish that you know is a crowd-pleaser!

And, by the way, are you ready to step into summer? Follow my Summer Entertaining board on Pinterest, and these simple tips for planning a summer party, here.

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Shallot Roasted Red Pepper Mini Egg Omelets

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

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Ingredients

 

• 8 whole eggs
• 4 egg whites
• 1/2 c. whole milk
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 red bell pepper
• 2 Tbsp olive oil
• 1 shallot
• 2 c. spinach
• Green onion
• Parmesan
• Avocado

Instructions

 

• Preheat oven to 350 degrees F.
• In a medium bowl, combine eggs and egg whites with milk. Whisk and set aside.
• Slice red bell pepper into strips. Toss in 1/2 Tbsp olive oil and place on greased baking sheet. Dust with garlic powder, salt, and pepper to taste. Broil until pepper is slightly browned on edge, 3-5 minutes.
• Cut shallot into medium sized slices. Add 2 Tbsp olive oil to pan. When hot, add shallots and spinach. Salt and pepper to taste. When spinach has reduced and shallots are tender, reduce heat to low.
• Remove peppers from oven and slice into smaller pieces. Add to shallot mixture.
• Grease muffin pan (very well) and spoon in shallot and pepper mix into each cup. Pour in the eggs until cups are almost full. Add Parmesan and green onion on top for garnish. Bake for 20 minutes.
• Remove from the oven and serve immediately with avocado slices.

Author: Sandy / Reluctant Entertainer

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