Baked eggs in a muffins cups with bacon and vegetables make for the best grab and go breakfast. Prep this breakfast in advance for an easy weekday meal.
Preheat the oven to 350F. Line a muffin tin with muffin liners. I prefer silicone liners for easy clean up, but paper may also work--I've used this brand with success. If you're using paper, peel the wrapper before storing the cups in the fridge or freezer.
In a large skillet, over medium-high heat, (I use my cast iron skillet), heat the olive oil. Add the chopped bacon, diced green onions, and diced bell pepper. Wait to add the spinach, if using. Saute the mixture for 10 minutes, until the veggies "sweat" and soften and the bacon starts to brown on the tips. If using baby spinach, add the spinach and cook for another 1-2 minutes, stirring until the spinach is wilted. If there's lots of fat in the bottom of the pan (since bacon can differ so much in fat content), drain it before the next step.
In a medium-size bowl, beat the eggs and milk. Whisk in the cheddar cheese, salt, and pepper.
Spoon 1 tablespoon of the veggie/bacon mixture into each muffin cup. Pour the egg mixture over the top of the filling.
Bake for 20 minutes until the eggs are firm and the tops spring back when touched.
Video
Notes
Make-Ahead Tips: Store the omelet cups in the fridge for 3-4 days in an air-tight container. Or store the omelet cups in the freezer for up to 3 months (although I recommend for taste reasons to consume them within 1-2 months). Just reheat and serve!Customize: This recipe can be customized to your liking. If you don't want to use bacon, skip this tasty ingredient or add a bit of sausage or ham instead. Don't have green onions? Try sweet yellow onions instead. Love mushrooms? Cut the pepper quantity in half and add diced mushrooms. Don't have spinach? Try baby kale or finely chopped chard or collards.