Cheddar Basil Omelet Cups

When filling cups, pour just below the rim so it doesn't overflow before it sets up.


  • 8 all-natural eggs
  • 1/2 c. organic milk
  • 1/2 c. organic sharp cheddar cheese
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • kalamata olives, optional


Preheat oven to 350F. In medium size bowl, whisk eggs, breaking all yolks. Add rest of ingredients (except the olives) and continue whisking. Spray or brush oil in the muffin tins (24 mini muffins or 12 regular muffins). Pour or ladle  egg mixture into muffin tins. If desired, top each muffin with one kalamata olive. Bake till golden brown (about 10-12 minutes for the mini muffins and 17-20 minutes for the regular size). Loosen edges of each “muffin” and dump out. Cool slightly and serve warm. Perfect for a brunch with friends, a snack, or breakfast. I made half with olives for me and half without for Bryan.

Cheddar Basil Omelet Cups

4 responses to “Cheddar Basil Omelet Cups

  1. What a great recipe idea! I’m definitely going to give it a try–maybe even this weekend. Love easy egg recipes!! Thanks for posting.

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