Bacon and Eggs Omelet Cups

by Lisa Marie Rosati on October 1, 2015

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Makes 12 cups


12 slices bacon, partially cooked but still soft and pliable
8 eggs
1/2 cup shredded cheddar cheese (or shredded cheese of your choice)
pinch of salt
1/4 tsp black pepper
assorted fresh or dried chopped herbs – optional


  1. Preheat oven to 350 degrees.
  2. Whip the eggs, salt, pepper, cheese and herbs (if using) with a fork.
  3. Spray non stick spray in 12 muffin tins.
  4. Wrap each piece of bacon inside the sides of each muffin cup.
  5. Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.
  6. Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins.
  7. Serve immediately.