Cheesy Bacon Omelet Cups
10 eggs
6 slices of bacon, cooked and crumbled
3/4 cup onion, diced
2 tablespoons butter, melted
2 tablespoons chives, minced (optional)
1/4 cup water
1 cup medium cheddar, shredded
Salt & pepper to taste
Preheat oven to 375F. Brush standard muffin tin with butter.
Beat eggs in a large bowl until uniform; add remaining ingredients and mix
well. Divide evenly among 12 muffin cups. Bake until centers are set. Serve
warm. Any remaining omelet cups may be tightly sealed and stored in freezer.
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