omelette cups
We love these for a yummy and nutritious breakfast on the go. If you feel so inclined, you can sub 1 pound of cooked sausage for the bacon and bacon bits, but I would recommend using silicone baking cups or a 9x13 glass pan coated with non-stick spray instead of a muffin tin if you go that route.
prep time
30 Min
cook time
25 Min
method
Bake
yield
8 serving(s)
Ingredients
- 9 - large eggs
- 2 cups fresh chopped spinach
- 1 - large slicing tomato diced
- 4 ounces fresh chopped mushrooms
- 1/2 cup fresh grated parmesan cheese
- 1 pound bacon
- 1/2 bag bacon bits
- 1 tablespoon bacon drippings
How To Make omelette cups
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Step 1Preheat oven to 350. Lightly brown the bacon (do not fully cook). Set aside to drain. Pat with a paper towel to remove excess grease. Cut one piece of bacon into quarters. Use two half pieces on the bottom and one whole piece to go around each cup on a 12 muffin tin.
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Step 2Add half a bag of bacon bits and 1 Tbsp of bacon drippings to the remaining egg mixture and stir well. Fill each cup on a 6 muffin tin (do not grease or line), or use silicone baking cups if able. Bake for 25 minutes. Serve immediately or allow to cool and refrigerate or freeze.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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