Potato Omelet Muffins
5 medium potatoes (you could get away with 4, easily)
8 eggs or egg beaters
12 teaspoons bruschetta sauce
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)
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 sauce, 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 chose not to 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.