Go Back
Cheesy Bacon Chives Omelet Cups Recipe

Cheesy Bacon Chives Omelet Cups

Tender baked omelet cups filled with crisp bacon, sharp cheddar cheese, and fresh chives. This simple muffin-pan breakfast makes twelve individual portions and is perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large Large eggs
  • 1/3 cup Whole milk or half-and-half
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 6 slices Bacon, cooked crisp, drained, and crumbled
  • 1 cup Shredded sharp cheddar cheese
  • 2 tablespoons Fresh chives, finely chopped
For the Pan
  • 1 teaspoon Cooking spray or butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a standard 12-cup muffin pan thoroughly, paying special attention to the bottom and upper sides of each cup.
  2. Cook the bacon until crisp, drain it on paper towels, and crumble it once cool enough to handle.
  3. Whisk the eggs, milk or half-and-half, kosher salt, and freshly ground black pepper in a bowl until fully blended.
  4. Divide the crumbled bacon, shredded cheddar, and chopped chives evenly among the twelve prepared muffin cups.
  5. Pour the egg mixture over the fillings, stopping when each cup is about three-quarters full. Avoid overfilling because the eggs puff as they bake.
  6. Bake for 18–22 minutes, or until the centers are set and the tops are lightly golden.
  7. Let the omelet cups stand for 3–5 minutes before loosening the edges with a small spatula or butter knife and lifting them from the pan.

Notes

Grease the muffin pan generously because baked egg can stick around the upper sides. The cups firm up as they rest, so allow the full 3–5 minutes before removing them. Refrigerate leftovers for up to 3–4 days and reheat gently in the microwave.