Thursday, August 30, 2012

Omelet Cups

 These bacon wrapped egg muffins have been a hit with the males in my house.  I really wish that I could find the website where I saw this idea, but I just saw a picture on someone's pinterest board.  If I find it I will try to give credit, but I never opened up the site or pinned it myself so I am not sure where to start!

10 eggs
3 TBS water
12 strips of bacon or turkey bacon
chopped tomatoes, pepper, onion, mushrooms-whatever you like in your omelet

Line muffin pan with strips of bacon and cook for 30 minutes at 400.  Mix eggs, water and chopped veggies.  Remove the pan from the oven and turn it down to 350.  Turn bacon ring upside down so that the crispy bacon is on the bottom of the cup.  (I also clean the bacon grease out of the cups!)    Pour egg mixture into the cups and bake for 20 minutes. 

If the egg mixture won't stay inside the bacon everytime, but that is ok.  It will work better with a thicker sliced bacon.  This recipe is great to make ahead of time and reheat for a quick breakfast.  We reheat these in the toaster oven and sprinkle a little shredded cheese on top.  The toaster oven makes the bacon nice and crispy!  Yum yum!



  1. This looks yummy! I'm trying it today! Thanks for the recipe!

  2. Hi Tara,
    What a great recipe to use for our holiday brunch. Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Awesome! Reminds me of egg in a hat! Thank you for sharing with us at Healthy 2Day Wednesdays! Carrie @