Omelet Cupcakes

6		Bacons
3  cups		Eggbeaters
3  teaspoons		Green bell pepper, Chopped
2  tablespoons		Onions
1  dash		Table Salt
1  pinch		Pepper
2  cups		Water
1-1/2  tablespoons		Plain, clean water

Tip: Click on the ingredient links to learn the nutritional information for all the Omelet Cupcakes ingredients. The serving size for any ingredient in Omelet Cupcakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Step 1
Cook bacon in a sauté pan over medium heat until desired crispiness is reached. Drain on paper towels, chop, and set aside.
Step 2
Preheat oven to 350 degrees F. Grease 6 muffin cups or line with paper liners.
Step 3
Beat eggs together in a large bowl. Saute pepper and onion until transparent.
Step 4
Mix bacon, bell pepper, onion, salt, black pepper, and water into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
Step 5
Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.