The steak that was marinated and cooked sous vide came out very tender. To add more flavor, I prefer to briefly broil the flank beef afterward.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 omelet cups |
Ingredients
- 1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- ¼ cup cooked sausage
- ¼ cup shredded Cheddar cheese
- 2 tablespoons chopped green bell pepper
- 8 large eggs
- 3 tablespoons milk
- salt and ground black pepper to taste
Instructions
- Thaw potato nuggets according to individual package instructions.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
- Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
- Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
- Bake in the preheated oven until eggs are set, 30 to 35 minutes.
- Use any of your favorite omelet toppings.
- Do not use cupcake liners – big mistake.
Nutrition Facts
| Calories | 141 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 260 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
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