Bacon and Egg Breakfast Cups
These are a great way to start your day or a great midday snack, filled with Mediterranean flavour and texture!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Brunch, Lunch, Snack
- 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
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.