Breakfast Egg Cups

These Baked Breakfast Egg Cups are simple to make, delicious to eat, and convenient to have in the freezer. 

INGREDIENTS:

  6 slices bacon cooked and chopped

  2 cups baby spinach leaves stemmed and chopped

  1 cup jarred roasted sweet red pepper, sliced

  1 cup cheddar cheese grated

  ¼ tsp red chilli flakes

  7 eggs beaten

  ½ cup Parmesan cheese grated

INSTRUCTIONS:

1. Pre-heat oven to 350°
2. Use olive oil or cooking oil spray to grease a 12 cup muffin tin
3. In a large bowl, combine bacon, spinach, sweet red pepper, cheddar cheese, and chili flakes.
4. Add beaten egg, and stir to combine well
5. Spoon mixture into muffin cups, dividing evenly by 12
6. Top each muffin cup filled mixture with Parmesan cheese
7. Bake in the center of oven for 20 minutes.
8. Remove from oven and serve immediately or allow to cool and keep in fridge for up to 2 days, or freeze.

NOTES:

Bacon and cheese together add a lot of saltiness to these breakfast egg cups, so I haven't included any additional salt. To make ahead and freeze, transfer egg cups from muffin tin to a baking tray. Allow to cool completely, then put tray into the freezer to pre freeze for about an hour. You can then freeze, using a vacuum sealer, or in an airtight container. After thawing, these are good to eat cold, or reheat, wrapped in foil, in a 250° oven for 15 minutes