Steak Omelette Egg Cups
A perfect breakfast or brunch treat that’s sure to become a breakfast favorite! Tender Heritage Shaved Ribeye Steak is sautéed with sweet onions and bell peppers, then combined with a fluffy egg mixture seasoned with garlic and fresh parsley. Each cup is filled with melted Monterey Jack cheese and baked to golden perfection, creating a flavorful bite-sized omelette that’s as comforting as it is irresistible.
Ingredients
- 1 12oz. package of Heritage Shaved Ribeye Steak
- 1 tablespoon olive oil
- 1/2 white onion, finely diced
- 1/2 bell pepper, finely diced
- 8 large eggs
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup shredded Monterey Jack cheese
Prep time: 10 minutes
Cook time: 30 minutes
Ready in: 40 minutes
Serves: 12
Directions
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Preheat oven to 350°F. Lightly grease a 12-cup muffin tin with cooking spray and set aside. Heat olive oil in a skillet over medium heat. Add onion and peppers, and cook until softened, about 4-5 minutes.
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Add Heritage Shaved Ribeye Steak and cook until lightly browned, about 5 minutes. Remove from heat and set aside to cool.
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Whisk together eggs, parsley, salt, pepper and garlic powder in a medium bowl.
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Divide steak mixture and cheese evenly among prepared muffin cups. T op evenly with egg mixture, filling each cup about 3/4 full.
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Bake until the egg cups are set and lightly golden, about 18-20 minutes. Remove from oven and let cool slightly before removing from tin.
