3-4 T salted butter, softened, to rub inside the muffin cup openings
4 slices slightly stale crusty French bread cut into ¼”cubes
¾ C grated extra sharp cheddar cheese
1 C zucchini cut into very small dice
½ small, sweet yellow onion cut into small dice
1 Thai red chili chopped into a small dice (don’t use seeds unless you want it really hot!)
¼ C fresh Italian leaf parsley chopped fine
Thin slices of orange for garnish
Preheat oven to 375° F. Mix the mulling spices, salt, and maple syrup together and set aside. Let sit for at least 15 minutes so everything dissolves well. Cut and prepare all the additions for the omelets by cutting up the zucchini, onion, chili pepper, and grating the cheese as we as chopping the parsley.
Whisk together in a glass bowl the 8 eggs and 8 T of heavy cream. Make sure it’s well incorporated. Using a 12-opening normal size muffin tin, grease the bottom and sides of 8 openings generously. Place a single layer of the bread cubes in each. Only about 5 or 6 small pieces. Pour the egg mixture into each dividing evenly. Top with the chili, zucchini, onion, and the grated cheese.
Place in oven and cook for about 15 minutes or until the eggs rise dramatically and are slightly browned around the edges. While eggs are baking cook the sausage patties in a large saucepan. When browned on 2 sides top them with the maple mulling spice glaze, lower heat, and cover, and let continue to cook for about 2-3 minutes watching constantly so the sugar doesn’t burn.
When the eggs are done, remove from oven. Plate by arranging 1 omelet cup on top of 2 sausages and drizzle with some of the pan juices. Can serve with the orange wedges and a generous flourish of parsley.
NOTE: This omelet recipe is the base for so many variations of flavors. Combine to your heart’s content any kind of toppings. Just be sure you don’t overload the cups so they can rise and stay fluffy!