Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites 

Great as an appetizer, addition to brunch or just a light breakfast, these cheesy western omelette bites are easy and done in fifteen minutes. Instead of making a traditional omelette or quiche, the scrambled egg mixture gets poured into cute and crispy little fillo dough cups (phyllo or filo).  My favorite is usually spinach and feta cheese, but we decided to change it up and use some peppers. 

What you need: 

1 Box of Athen’s Mini Fillo Shells
2 Eggs beaten with 1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 each of : small tomato, onion, green pepper- diced
pinch of salt & pepper

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What to do:

Preheat the oven to 350

Place the mini shells onto a buttered cookie sheet

Combine the diced tomato, peppers, and onion into a small bowl with the salt, pepper, cheese and beaten egg/milk mixture. 

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Pour into each shell , you may need to use a fork to guide the veggies and cheese into the cup otherwise just the liquid will pour out.  You can fill right to the top. 

Bake on 350 for 10 minutes or until a toothpick inserted comes out clean. 

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Bacon & Cheese Stuffed Sweet Peppers

Bacon & Cheese Stuffed Sweet Peppers

I see these cute, colorful little peppers in the grocery store all the time and I just have to buy them. Like a green bell pepper, they are sweet, crisp and crunchy.  I snack on raw as well as use for cooking.

Bacon & Cheese Stuffed Sweet Peppers

 

One of my favorite dishes to make is stuffed peppers. Normally I make them traditional with rice, ground beef and sauce. ¬†This time we wanted to try something different. These bacon & cheese stuffed sweet peppers were a huge hit, even the kids liked them. They usually won’t eat the traditional stuffed peppers!

These little guys make a perfect appetizer, lunch or side to a big Italian meal!

Bacon & Cheese Stuffed Sweet Peppers

 

Ingredients
  1. 8 Small Sweet Peppers
  2. 1 Cup of Ricotta Cheese
  3. 1/2 Cup cooked crispy bacon, crumbled
  4. 1/2 Cup shredded mozzarella cheese
  5. 2 tablespoons grated parmesan cheese (shaker cheese is fine!)
  6. 1 Medium egg (if you only have large eggs whisk it up and only pour half the egg into the ricotta)
  7. 1 teaspoon Italian blend seasoning ( or a pinch each of rosemary, thyme, oregano, basil)
  8. 1 small clove of garlic minced, or a pinch of garlic powder
  9. Olive oil
  10. pinch of salt & pepper
Instructions
  1. Preheat the oven to 400
  2. Cut the tops of the peppers, remove the ribs & seeds
  3. In a medium bowl, beat (by hand) the egg into the ricotta
  4. Add the mozzarella, parmesan, bacon, seasonings and garlic, Mix.
  5. Spoon the mixture into each pepper
  6. Lay them on a cookie sheet that has been drizzled with olive oil
  7. salt & pepper
  8. Roast on 400 for about 15 minutes
  9. Cook time may vary