This week, you are getting a bonus recipe! Omelet Muffins in my new OvenArt Bakeware Silicone Muffin Pan! I was asked to review the OvenArt Silicone Muffin Pan recently. I have never used silicone anything while baking, so I wanted to come up with something yummy to make in my pan. Since Don and I are eating better, I settled on Omelet Muffins loaded with veggies and yummy goodness!
Disclosure: I got this product as part of an advertorial.
Now, I am going to be honest. When I got my OvenArt Bakeware Silicone Muffin Pan in the mail, I was a little skeptical. If you have never seen or felt silicone baking items, they are very floppy and soft feeling. For the life of me, I couldn’t figure out how it was going to not melt in the oven, but I figured I’d give it a try. Helpful tip: since silicone pans are so flimsy, use a cookie sheet or baking sheet under them to stabilize the pan prior to filling them!
It had to be better than my old, beat up, rusty muffin pan I currently use.
Their website says the muffin pan is made from pure, 100% high-quality European silicone that is BPA-free, filler-free, and worry-free. They claim food will slide out effortlessly and bake perfectly every time.
The pan is also a cinch to clean up! I purposely spilled my egg batter (okay, maybe it was accidentally), before I baked my egg muffins and it came right off with just plain, running water when I was done! But, never fear, you can also throw the OvenArt Bakeware Silicone Muffin Pan in the dishwasher! It is also can be used in the freezer and microwave, as well as the oven!
You can purchase these, and their silicone cupcake liners, at Amazon – they also qualify for Prime!
Now, are you ready for my omelet muffin recipe?
Check out how good these look! They are perfect for breakfast on the go or just as an afternoon snack!
- Serves: 4
- Serving size: 2 muffins
- Calories: 250
- Fat: 14
- Carbohydrates: 8
- Fiber: 1
- Protein: 22
- Cholesterol: 453
- 8 eggs
- 8 ounces diced ham, preferably uncured
- ½ cup green pepper, diced
- ½ cup red pepper diced
- 1 cup onion, diced
- 1 cup zucchini, diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2-3 Tablespoons water
- Preheat oven to 350 degrees. Lightly spray muffin pan with cooking spray or line with paper liners.
- In large bowl, beat eggs together. Add ham, peppers, onion, and zucchini. Stir to mix.
- Add seasonings and 2 Tablespoons water to egg mixture, stir well. If batter seems thick, add an additional Tablespoon of water and stir.)
- Pour evenly into 8 muffin cups.
- Bake until muffins are done in the middle, approximately 20-22 minutes.
After using my OvenArt Bakeware Silicone Muffin Pan, I am sold on silicone bakeware. The muffins literally popped right out without any effort whatsoever. Plus, the clean up was easy, as I mentioned before. Since making this muffins, I have also used my pan to make mini-cheesecakes – complete with graham cracker crusts – and they popped out just as easily!
This momma gives the OvenArt Bakeware Silicone Muffin Pan two thumbs up.
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.