Bacon & Egg Cups

Brunch, picnics, the footy, lunch box - the options are wide with one of my most robust and versatile recipes. The basic ingredients are bacon and eggs, and are super easy to assemble. Simply wrap muffin moulds with the bacon and pop in an egg, and maybe sprinkle with grated cheese. I find silicone muffin moulds are the easiest, but that isn’t mandatory. Any muffin tin will do, just make sure it is well greased.

I make a quiche-style filling in this recipe to add to the bacon-wrapped muffin moulds. I recently made these to take to the football. I wrapped them in a tea towel from the oven, and they were still warm and delicious an hour later.

Patty pan mould wrapped bacon

Egg dropped into bacon cup

Cheese sprinkled on top

Print

With ImageWithout Image

Bacon & Egg Cups

Yield: 6-10

Author: Lee Newcombe

These delicious Bacon & Egg Cups are perfect for breakfast, brunch, lunch or snack. You can take the basic format and adapt it with your favourite quiche-style ingredients or what you have in the fridge! Other favourite additions of mine are semi-dried tomatoes, olives, chives, and parmesan.

Ingredients

• 6 eggs
• 6 rashers of bacon (streaky bacon works best)
• 1 onion, diced
• 200g feta cheese, crumbled
• 1 bunch spinach, well rinsed and roughly chopped
• 1 cup grated tasty cheese

Instructions

1. Preheat oven to 200 degrees C.
2. Test wrapping one piece of bacon inside one of the muffin moulds and cut. Cut another section of bacon, so it covers the bottom of the mould. Set aside.
3. Fry the chopped onion till translucent, and add the spinach till wilted. Set aside.
4. Crack the eggs into a bowl and lightly whisk. Add to this the onion and spinach mixture and the crumbled feta. Mix well.
5. With a large spoon, carefully pour the egg mixture into the prepared bacon cups.
6. Sprinkle grated cheese on top of each cup.
7. Bake in the oven for 15 minutes, or until set and browned on top.
8. Serve immediately or keep and serve at room temperature.
9. Enjoy :)