Omelette Cups

Carla Carter


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.


☆☆☆☆☆ 0 votes

30 Min
25 Min


  • 9
    large eggs
  • 2 c
    fresh chopped spinach
  • 1
    large slicing tomato diced
  • 4 oz
    fresh chopped mushrooms
  • 1/2 c
    fresh grated parmesan cheese
  • 1 lb
  • 1/2 bag(s)
    bacon bits
  • 1 Tbsp
    bacon drippings

How to Make Omelette Cups


  1. Preheat 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.
  2. Add 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.

Printable Recipe Card

About Omelette Cups

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American

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