Quick & easy cheesy egg & bacon cups that your little picky eater will love for breakfast!
Is your little one getting tired of cereal? Nope, I didn’t think so. Kids never seem to get tired of cereal. They can eat it morning, noon, and night! Well in this post, I’m going to share a recipe that you can serve along with their bowl cereal. We’re going to make cheesy egg & bacon cups! These breakfast cups are like mini omelets. However, they are so much easier to make. Instead of frying the eggs, they’re baked!
Oh, and did I mention that you can make them ahead of time?! Yup! Make them ahead of time, freeze them, and zap them whenever you are ready to serve them!
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Cheesy Egg & Bacon Breakfast Cups
Easy mini omelet cups that you can make ahead of time! Kids LOVE these!
- 6-8 large eggs
- 6 pieces cooked bacon (chopped)
- 1 cup shredded Monterey Jack cheese
- parsley (washed and chopped)
- salt and pepper
- non stick cooking spray
- muffin pan
- Spray a muffin pan with a nonstick cooking spray and set aside.
- Crack your eggs into a large mixing bowl and whisk with a little salt and pepper.
- Place a 1/2 piece of chopped bacon in each muffin cup along with a tablespoon of shredded cheese.
- Fill your muffin cups with your whisked eggs and bake for 18-20 minutes.
- Top with parsley and enjoy!