Bacon & Cheese Omelette Cups

  • IMG_20190210_104830038
  • IMG_20190210_110412758
  • IMG_20190210_114821962

Nobody has time for eggs and bacon on a weekday morning, right? Wrong! Let’s face it, how many of us choke through a bowl of cereal, a granola bar, or simply skip breakfast for the Nth time in a row because we just don’t have time? *raises hand slowly*

I’ve been making omelette cups for years now and they’re always a family favorite. They’re stupid easy and the variations are endless. With this round, I simply used shredded cheddar and bacon crumbles. I’ve also done versions with mozzarella and spinach. Tomatoes and onions. Sausage and cheese. You can make these with whatever you like in a relatively short time. The best part? You can wrap a couple of these together and either freeze or refrigerate for later on in the week.

Side note: Don’t forget to check out my article about food preparation! If you want more ideas for make-ahead breakfasts, check out my recipes for Overnight Oatmeal, Blueberry Protein Pancakes, and Make-Ahead Breakfast Burritos.


Ingredients

  • 12-14 eggs*
  • 1/3 C water (or milk)
  • 1 C shredded cheddar cheese
  • 1 C bacon crumbles
  • 1/4 tsp salt
  • 1/4 tsp pepper


Instructions

Preheat your oven to 325 (F) and grab a muffin tin, lightly coating each cup with a non-stick spray. Add about a tablespoon each of bacon crumbles and cheese into each cup. (Just make sure you leave some room for your egg mixture.)

In a medium bowl (or large glass measuring cup), whisk together your eggs, salt & pepper, and water (or milk). Pour evenly into each cup of your muffin tin. You can even pour up to the rim if you need to, just be careful not to bump your tray when placing it in the oven.

Bake for 15-20 minutes until the eggs have fully cooked. Your omelette cups will be fluffy and slightly domed over the top when ready. Set out to cool for 15+ minutes before removing from the muffin tin. I took a small knife around the edges to gently release the omelette cup from the sides.


*Keep in mind, that the amount of eggs you need will vary depending on your fillings. With this recipe, I put in hefty amounts of cheese and bacon, but I ran short on eggs and had to mix in more. My recommendation would be to start with a dozen and be prepared to add a couple more.

 

 

Leave a Reply