Bacon and Egg Cups
Equipment
- Mini muffin pan
Ingredients
- 12 rashers of bacon
- 12 free range eggs
- Feta cheese, crumbled Optional
- Chopped tomato Optional
- English spinach Optional
- Grated zucchini / carrot etc Optional
- Fresh herbs – coriander, parsley, oregano etc Optional
- Butter for greasing
Notes
Preheat the oven to 200 c (400 F). Cut the bacon into even strips, cutting small pieces or saving broken bits for the bottom of the cup. Lightly grease the muffin pan. Line each muffin cup with strips of bacon. Place a small piece in the center for the bottom of the cup and use the strips to make the walls of the cup.
Place in the oven for 5 minutes to allow the bacon to start cooking. Gently crack an egg into cup. (If you are using large eggs, or a smaller muffin pan, remove some of the egg white before placing the egg into the cup). Bake in the oven for 10-15 minutes until egg whites are firm. Season to taste.
You can also make an omelet mix by using any of the above ingredients and pouring it into the muffin cups. Pour in the mix to about 2/3 full.
Cooking time will vary depending on oven from about 15 to 20 minutes.
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