Bacon and Egg Cups
Quick on the run breakfasts are what I end up having most of the week. After spending most of the morning trying to get the kids breaky ready, trying to get them to eat said breakfast, separate a twin fight or 2 and bribe them to get dressed for school and finally get them out the door, I normally end up either eating a bowl of granola in the car, a quick slice of bread or these great little bacon and egg cups.  They taste amazing and a great one to make at the start of the week to get you through a week of busy mornings. The kids love these as an afternoon snack too!
Yields 12
  1. 1 leek
  2. ½ head broccoli
  3. Avocado oil
  4. ½ cup organic frozen peas
  5. Sea salt and cracked pepper
  6. 6 bacon rashers
  7. 12 organic eggs
  8. 12 asparagus spears
  9. 12 cherry tomatoes
  1. Pre-heat the oven to 180ºC. Line 12 muffin tins with baking paper or non-stick muffin wrappers.
  2. Dice leek and broccoli into small pieces and sauté in frying pan with dash of avocado oil, peas, salt and pepper until leek is soft.
  3. Halve each rasher of bacon and line the bottom and side of each muffin wrapper.
  4. Spoon 1 tbsp of the green mix into the bottom of each muffin.
  5. Crack one egg into each muffin, top with asparagus and cherry tomato and bake for 15 minutes until egg is cooked through.
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