Funnily enough, I had to bake these for work! No… not the usual “bring a plate” type event – one of the publications I do had the opportunity for a lunch idea, and so I came up with a recipe and photographed it.
That said, I have NO idea what they taste like. I gave them to Ben to take to cricket afternoon tea – and he reported back that they were the first thing to disappear from the table. He had one, said it was delicious and that I would be welcome to make them again. He also asked if I was wanting the cupcake wrappers they were in back, because they looked so nice. Bless him!
Oven baked corn omelettes
- 1 teaspoon olive oil
- 6 rashers bacon, chopped
- 4 green onions, finely sliced
- 1 x 420g cans corn kernels, well drained
- 3/4 cup grated tasty cheese (I used a sprinkling of Feta and salt and pepper for flavouring instead of cheese)
- 8 eggs (I upped the count to 10 to make 12 of these)
- You can also add capsicum, mushroom, or any other vegies you have around to these.
- Preheat oven to 180??C. Lightly grease or line an 8 x 1/2-cup capacity muffin pan with paper cases.
- Heat oil in a frying pan over medium heat. Add bacon and onions. Cook for 5 minutes or until soft. Transfer to a bowl. Stir through corn. Cool for 10 minutes.
- Stir cheese into corn mixture. Spoon evenly into muffin holes. Beat eggs in a jug with a fork until well combined. Pour evenly over corn mixture. Bake for 30 minutes or until light golden and set. (I think I only baked mine for 20 minutes)
- Stand for 5 minutes in pan. Carefully lift out.