Bacon & Egg Cups

August 19, 2013

Lazy weekend mornings call for simple breakfasts right?  I first saw the recipe for bacon & egg cups in Donna Hay but thought that her recipe incorporated too much of the ingredients we only use once and never touch again.  Then my sister-in-law shared this delicious, super easy and super healthy recipe and our weekend mornings got a whole lot better!

BACON & EGG CUPS

Ingredients:

Rashers of bacon
Eggs
Chives
Feta (optional)
Salt & Pepper 
Olive oil - to lightly grease tray


Method:

1. Preheat oven to 220 C.
2. Lightly grease tray with olive oil.
3. Loop or press a slice of bacon to line each muffin cup (use the broken bits of bacon to cover the bottom of the tray.)
4. Gently crack one egg into the centre of each bacon cup.
5. Sprinkle with herbs, salt & pepper and cheese.
6. Bake in the oven for 10-15 minutes until egg whites are firm.

Hint - if you like your bacon extra crispy, place them in the oven first before looping them into the tray.

These bacon & egg cups are a perfect start to any morning!  Make them in advance, store them in the freezer and re-heat them for those busy weekday mornings.

5 comments:

  1. Yummmmm. I'm going to try this one out. Looks easy as. But I think I might ruin it (well not for me) and put them in a crusty roll and add some BBQ sauce...yes please!

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    Replies
    1. Lu, it is the easiest thing ever! Takes a total of 5 minutes to do :) seriously, how can you stuff it up? BBQ sauce all the way!

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  2. so doing it. Want to also try with pancetta. oh god I'm hungry

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  3. As soon as I'm back home, I'm so doing this!

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