Some mornings call for a leisurely breakfast with everyone gathered around the table. Other mornings involve people wandering into the kitchen one at a time, asking what’s for breakfast while you’re still trying to finish your first cup of coffee. For those mornings, these Make-Ahead Bite-Size Omelet Cups are just about perfect.

Think of them as tiny omelets without all the standing-at-the-stove work. Eggs, bacon, cheddar cheese, and fresh scallions come together in a mini muffin tin to create savory little bites that are easy to make, easy to serve, and even easier to eat. Put a platter on the table and everyone can grab a few whenever they’re ready.

They’re especially handy when you have overnight guests or you’re putting together a holiday brunch. And because they’re delicious warm or at room temperature, there’s no need to worry about getting everyone to the table at precisely the same moment.

I also love how easy these are to customize. If the garden is giving you peppers, spinach, chives, or fresh herbs, chop some up and toss them in. You can even make several varieties in the same muffin tin. Best of all, you can prepare them ahead of time, which means less time cooking in the morning—and more time enjoying that coffee while it’s actually hot.

Make-Ahead Bite Size Omelet Cups

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If you have family staying over, you need a divide-and-conquer plan of attack when it comes to brunch. Smaller, plentiful, varied options allow guests to graze whenever they wake up and drift downstairs, and that’s exactly what these bite-size omelets provide. Morning, noon, or night, these little protein-packed egg cups are a great snack.

• Author: Addie Gundry
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 mini omelets 1x
• Category: Breakfast

Ingredients

• 8 large eggs
• 2 tablespoons unsalted butter, melted
• 2 tablespoons heavy cream
• Salt and freshly ground black pepper
• 5 thick slices bacon, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 3 scallions, chopped

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Instructions

1. Preheat the oven to 375 degrees F. Generously coat a 24-cup mini muffin tin with cooking spray.
2. In a large bowl, beat the eggs, melted butter, and cream until blended and season with salt and pepper. Evenly pour the mixture into muffin cups; each should be about three-quarters full. Sprinkle each with crumbled bacon, cheese, and scallions.
3. Bake for 12 to 15 minutes, or until the eggs are cooked through. Let cool for 5 minutes. Carefully turn the muffin tin over and remove the omelets. Serve.