Recipe At A Glance
Your favorite sandwich isn’t just for lunch anymore, now that you’ve got Mr. Food Test Kitchen’s recipe for Philly Cheesesteak Omelet Cups. They’ve jmade it easier than ever for you to rise ‘n’ shine with a breakfast version of the classic Philly Cheesesteak you already love, and it’s all thanks to some shortcut ingredients found in your supermarket’s dairy and freezer cases.
- 3 Tbsp. butter
- 1-1/2 cups refrigerated shredded potatoes
- 1/2 cup frozen chopped pepper and onion blend, thawed
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3 frozen sandwich steaks (see Tips)
- 4 eggs
- 1/2 cup + 2 Tbsp. shredded cheddar cheese, divided
- Preheat oven to 375 degrees F. Coat a 6 cup muffin tin with cooking spray.
- In a medium skillet over medium-high heat, melt butter and sauté potatoes, pepper and onions, salt and pepper for 6 to 8 minutes, or until potatoes start to brown, stirring occasionally. Remove mixture to a bowl.
- Place steaks in skillet and cook 1 minute, turning once halfway through cooking. Using two forks, shred meat into pieces and set aside.
- In a medium bowl combine eggs, 1/2 cup cheese, potato mixture and steak, mix well. Spoon mixture evenly into muffin tins. Bake for 12 minutes, sprinkle evenly with remaining 2 tablespoons cheese and return to oven for 3 to 5 minutes or until cheese is melted and egg is set in center. Let sit for 3 minutes then remove from muffin tins and serve immediately.
- If you’re not familiar with frozen sandwich steaks, you are in for a treat! Found in the freezer case, they’re thin “steaks” that cook quickly and so super tender, they break up while cooking.
- Also, if you want to make these omelet cups ahead of time, they store great in the fridge and reheat in seconds in the microwave.