Individual Baked Omelets

I made these Sunday morning for breakfast and they were a real hit with everyone in my house.  I got the recipe from the cookbook The Pastry Queen"  let me just say that I love this cookbook and I really want to go to her bakery and try out her cooking!!!  If you don't already own it I got mine from Amazon.com.

Individual Baked Omelets

2 tablespoons unsalted butter
1 medium russet or red-skinned potato, peeled and cut into 1/2 pieces
1 small yellow onion, diced
1 teaspoon salt
1/2 red bell pepper, seeded and diced
4 slices bacon, cooked and chopped into small pieces
1 fresh tomato, seeded and finely chopped
6 large eggs
1/2 cup heavy whipping cream or half-and-half
1/4 teaspoon freshly ground black pepper
Dash of hot pepper sauce, such as Tabasco (optional)

Preheat the oven to 350 degrees. Generously butter 6 Texas-size (3 1/2 inches by 2 inches deep) muffin cups (or I used ramekins).  Melt the butter in a medium skillet set over medium heat.  Add the potato, onion, and 1/2 teaspoon of the salt; saute for about 5 minutes, stirring occasionally.  Add the red pepper and saute for 15 minutes longer, continuing to stir occasionally.  Taste to make sure the potato is cooked through; if not cook for a few minutes longer, until the potato is fully cooked but not mushy.  Remove the vegetable mixture from the heat and stir in the bacon and tomato.

Whisk the eggs, cream, remaining 1/2 teaspoon salt, the pepper, and hot sauce together in a large bowl.  Stir in the vegetable mixture.  Pour the egg mixture evenly into the muffin cups (The egg mixture may almost reach the top, which is OK.)  Bake for 20 to 30 minutes.  Lightly shake the pan; if the omelets look or feel runny in the middle, bake for 5-10 minutes longer, until firm.

* I did not have any bell peppers so I made it without.  You can probably put about anything that you want into the mixture to make it your own, I think that next time I will add in a little cheese into the egg mixture and maybe some sausage or spinach.