Although I never got the whole river trip experience, we always had River Omelets for special occasions, a few times throughout the year, but always on Christmas morning (along with the cinnamon rolls.) Even though it was special occasion food growing up, this has become a regular staple in our dinner (and breakfast, but mostly dinner) rotation. It’s quick, it’s a good low-carb, high-protein meal, something everyone loves, and something I pretty much always have the ingredients for. I’ll sometimes make it in a large cast-iron skillet and cut it into wedges, but usually I’ll just bake these bacon, egg, and cheese cups as individual servings in muffin tins, which makes them perfect for popping the extras into the freezer and heating them up on busy weekday mornings when I’m usually eating a Kind Bar and drinking a Diet Coke and sweetly asking my kids to STOP TALKING ABOUT MINECRAFT AND GET THEIR SHOES ON.
To make them, you’ll need 8 ounces of shredded cheese (I like sharp cheddar or pepperjack–anything on the milder side will get lost in the flavors and just be a waste of calories), 12 eggs, a small red bell pepper, some green onions, some mushrooms, and about 6 ounces of cooked and chopped or crumbled bacon. Preheat oven to 350. Whisk together the eggs, water, salt, and tabasco until the eggs are well blended (or pulse for a few seconds in a blender.) Grease or spray a 12-cup muffin tin with non-stick cooking spray and set aside.Toss together the mushrooms, bell pepper, green onions, and bacon. Distribute evenly among the greased muffin tins (it’s usually about a small handful in each cup.)
Evenly distribute the cheese over the veggies and bacon.
Pour the eggs over the cups to near the top of the muffin tin.
Bake for 15-20 minutes or until cooked through. To freeze for future use, allow to cool completely, then place in a large Ziploc bag and place in freezer. When ready to eat, place one muffin on a paper towel thaw for 45 seconds at 30% power and then heat for 30 seconds at full power.
