Each cup is only 100 calories! RESULT.
We’re big breakfast eaters around here but we also like anything that’s adorably small and bitesize (because we’re dainty). We found a GREAT recipe online that we had to share, these bacon and egg cups are delectable, really easy to prepare and perfect if you need a quick-fix in the morning.
If you’re like us and you don’t have a second to spare in the morning we HIGHLY recommend making these the night before.
Ugh prep! we know, but we guarantee this is worth it, the cups take between 30 and 35 minutes in the oven, and when they’re done we simply wrapped them in tinfoil popped them in the fridge and the next morning after a quick reheat job they’re good to go.
The original recipe doesn’t specify about pre-cooking the bacon, we fried them off for a few minutes (with Fry-light, because we’re very good) and this works a treat as they’re crispier but also it keeps all the egg where they’re meant to be.
What you’ll need to make 12 cups, one muffin tin and the following:
12 slices of bacon
1/2 cup shredded cheddar (or whatever your preference is) cheese
pinch of salt
1/4 tsp black pepper
Preheat oven to 350 degrees.
Whip the eggs, salt, pepper and cheese with a fork, spray the muffin tin with a non-stick spray, wrap each piece of bacon inside the sides of each muffin cup and pour the mixture in.
Bake for 30 – 40 mins keeping a close eye on them, and when the egg turns a golden brown colour you’re in business.
We love the egg wrapped in bacon but we also tried a variation of these, leaving out the bacon we added some very finely chopped scallions and tomato with a bit of chorizo.
The beauty of this breakfast hack is you can really do whatever you like and keep it relatively healthy, wrap them up and bring them to work to make all the office folk nice and jealous.