Bacon and veggie omelet cupcakes
Bacon and veggie omelet cupcakes combine smoky bacon with sautéed green pepper and onion, baked within a fluffy egg mixture. This protein-packed breakfast is perfect for meal prep or quick on-the-go meals.
Cook time 30 min
Prep time 15 min
Ingredients:
12 strips bacon8 eggs
1/2 cup green pepper
1 cup onion
1/4 tsp salt
1/8 tsp black pepper
3 tbsp water
Bacon and veggie omelet cupcakes are a delicious, protein-packed breakfast option that's easy to make and perfect for meal prep. Combining the smoky flavor of bacon with the freshness of veggies, these omelet cupcakes are both nutritious and satisfying. Whether you're feeding a family or looking for a quick, on-the-go breakfast, this recipe is sure to be a hit.
Instructions:
Preheat your oven to 375°F (190°C).
- Place the bacon strips on a baking sheet lined with parchment paper or a silicone mat.
- Bake in the preheated oven for about 10-12 minutes until they are partially cooked but still pliable.
- Remove from the oven and let them cool slightly.
- While the bacon is cooking, finely chop the green pepper and onion.
- Sauté the green pepper and onion in a non-stick pan over medium heat until they are soft, about 5 minutes. Set aside.
- In a large mixing bowl, crack the 8 eggs.
- Add the sautéed green pepper and onion, salt, black pepper, and 3 tablespoons of water.
- Whisk everything together until well combined.
- Lightly grease a 12-cup muffin tin or line it with silicone cupcake liners.
- Take each bacon strip and wrap it around the inside of each muffin cup to form a ring of bacon.
- Pour the egg mixture evenly into each bacon-lined muffin cup, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 15-20 minutes or until the eggs are fully set and puffed up.
7. Cool and Serve:
- Once baked, remove the muffin tin from the oven.
- Allow the omelet cupcakes to cool in the tin for a few minutes before carefully removing them.
- Serve warm or let them cool completely and store in an airtight container in the refrigerator for up to 3 days.
Bacon and veggie omelet cupcakes offer a fantastic way to start your day with a balanced meal. They’re easy to make, store well, and can be customized to include your favorite vegetables and seasonings. Enjoy these savory cupcakes fresh out of the oven or reheat them for a quick, wholesome breakfast throughout the week.
Bacon and veggie omelet cupcakes FAQ:
Bake the omelet cupcakes in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the eggs are fully set and puffed up.
The omelet cupcakes are done when the eggs are fully set in the center and have puffed up. You can insert a toothpick into the center to check for doneness; it should come out clean.
Let the omelet cupcakes cool completely, then store them in an airtight container in the refrigerator. They can be kept for up to 3 days.
Yes, you can substitute bacon with turkey bacon, sausage, or even omit it for a vegetarian option. Just adjust the cooking time for any alternatives used.
You'll need a standard 12-cup muffin tin for this recipe. Make sure to grease it lightly or use silicone cupcake liners to prevent sticking.
Cooking Tips:
- Pre-cook the bacon slightly before adding it to the muffin tin to ensure it turns out crispy.
- Feel free to add other veggies or even cheese for extra flavor. Just be sure to adjust the cooking time if you add more ingredients.
- Avoid overmixing the eggs to keep the omelet cupcakes light and fluffy.
- Use silicon muffin liners or non-stick spray to prevent sticking.
- Refrigerate any leftovers in an airtight container for up to four days, or freeze them for longer storage. Simply reheat in the microwave or oven before serving.
Nutrition Facts
6 ServingsCalories 180kcal
Protein 14g
Carbohydrates 3.81g
Fiber 0.73g
Sugar 1.98g
Fat 12g
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