Egg & Bacon Cups with Spinach & Mushroom
Delicious, full of protein & a complete Breakfast all in one… That’s perfect on the go… Anytime!
Makes 6.
Nutritional facts:
I am…
• Gluten & Dairy Free
• High Protein
• Low Carb
• Paleo & Keto
Ingredients:
6 large Manning Valley Free Range Eggs
6 rindless bacon rashes
1 cup sliced button mushroom
1 cup baby spinach leaves
2 spring onions -sliced
Method:
Pre-heat oven – 170C
Grease a large 6 hole muffin tin – place the slices of bacon in the muffin tin, wrapping in a circle, covering the bases & sides.
Fill each cup - 3/4 full with the mushrooms, spinach leaves & spring onions. Cover with foil & bake for approximately 15 – 20 mins
Remove from oven & crack 1 Egg into each of the cups, season lightly with pink salt & cracked pepper. Return to the oven for 10min or until eggs are just cooked.
Remove from oven- let sit for 5 mins.
Enjoy!
TIPS:
Delicious served hot or cold.
Can be made ahead & stored in refrigerator for a few days
The bacon can be pre – cooked in a pan for a few minutes – then drained on paper towels to remove some the fat.
