An egg wrapped in a blanket of bacon goodness. What a way to start the day!
Bacon Egg Cups are lush for breakfast or a snack on the go. All of the flavours work together for a salty, smokey taste sensation.
Preheat oven to 180 C and spray a muffin tray.
Using the top of a jar or small cup, press out 6 circles of bread and place one each per muffin base.
(For a low-carb version, skip the bread entirely).
Wrap a rash of bacon inside each muffin cup.
Sprinkle parmesan cheese evenly into each muffin cup.
Crack an egg into each muffin cup on top of the parmesan.
Sprinkle each cup with cracked pepper.
And salt (optional as bacon is salty)
Place in the oven for about 13 minutes for a soft-boiled egg (a little runny) and 15 minutes or more to yield a hard-boiled egg consistency.
Remove from oven, sprinkle with spring onion and serve.
Bacon Egg Cups can be prepared and made in batches. Simply let them cool and store in the fridge in an airtight container for up to 3 days.
Ingredients
Directions
Bacon Egg Cups are lush for breakfast or a snack on the go. All of the flavours work together for a salty, smokey taste sensation.
Preheat oven to 180 C and spray a muffin tray.
Using the top of a jar or small cup, press out 6 circles of bread and place one each per muffin base.
(For a low-carb version, skip the bread entirely).
Wrap a rash of bacon inside each muffin cup.
Sprinkle parmesan cheese evenly into each muffin cup.
Crack an egg into each muffin cup on top of the parmesan.
Sprinkle each cup with cracked pepper.
And salt (optional as bacon is salty)
Place in the oven for about 13 minutes for a soft-boiled egg (a little runny) and 15 minutes or more to yield a hard-boiled egg consistency.
Remove from oven, sprinkle with spring onion and serve.
Bacon Egg Cups can be prepared and made in batches. Simply let them cool and store in the fridge in an airtight container for up to 3 days.