Bacon and Egg Breakfast Cups

Name: Bacon and Egg Breakfast Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 rashers streaky bacon; 6 eggs; 2 spring onions (thinly sliced); 1 cup cooked potatoes (diced ); 50 g feta cheese; ½ cup grated edam cheese; ½ cup sundried tomatoes (diced); 2 tbsp Superb Herb fresh parsley (finely chopped )

Two round bacon and egg cups on a plate with a fork, and more on platter.

These are a great way to start your day or a great midday snack, filled with Mediterranean flavour and texture!

Print Pin Rate

Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast, Brunch, Lunch, Snack

Servings people

Ingredients

12 rashers streaky bacon
6 eggs
2 spring onions thinly sliced
1 cup cooked potatoes diced
50 g feta cheese
½ cup grated edam cheese
½ cup sundried tomatoes diced
2 tbsp Superb Herb fresh parsley finely chopped

Instructions

Preheat your oven to 180°C.
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.