Exit

Bacon & Egg Breakfast Cups

keyboard_arrow_leftRecipes

Bacon & Egg Breakfast Cups

Serves: Time: 00:30 Skill:
  • 12 rashers streaky bacon
  • 6 eggs
  • 2 spring onions, thinly sliced
  • 1 cup cooked potatoes, diced
  • 50g feta cheese
  • ½ cup grated edam cheese
  • ½ cup sundried tomatoes, diced
  • 2 Tbsp fresh Superb parsley, finely chopped
  • Preheat your oven to 180 degrees celsius.
  • Cut the bacon rashers in half lengthways. In a non-stick muffin tray, wrap the rashers around the insides of the cups to create a bacon case for the egg mixture.
  • Crack the eggs into a bowl, then whisk. Add the spring onion, potato, feta, grated cheese, sundried tomatoes and parsley. Season, and stir well to combine.
  • Spoon the egg mixture into the muffin tray cups, then place into the oven. Bake for 20-25 minutes, or until the egg mixture is cooked through (this will be indicated by the center not wobbling when shaken).
  • Leave to cool slightly, the remove from the tray. Serve warm or cold.
Add this recipies ingredients to your basket. Add All Ingredientsshopping_basket