Savvy Belly Bacon and Egg Cups
- 12 eggs
- 12 nitrate free, rindless bacon rashers
- 2 spring onions, diced
- Diced vegetables of your choice, try baby spinach, baby kale, capsicums, tomato, a small handful in total
- Preparation time 5 min
- Cooking time 8-10 min
- Makes 12, store in the fridge and reheat throughout the week
- Preheat oven to 180ºC for a fan forced oven
- Lightly coat a 12-hole muffin tray with coconut oil. I use a pastry brush to coat the tray evenly.
- Line each cup with a rasher of bacon. It helps to make a cross with the bacon slices. So you can cut in half if you want. My bacon slices sit nicely when pushed down slightly. I cut my rashers in half so they fit and then I get 12 slices from one packet. Nitrate free bacon can be found at Woolworths, 100% natural range by Dórsogna or from Mondo Butcher in Osborne Park (they make their own).
- Mix the spring onion and diced vegetables together. Spoon a teaspoonful of the vegetable mix into each section of the muffin tray.
- Crack open a raw egg and add to egg to each muffin hole.
- Place in oven and cook for 8-10 minutes. Time depends on how cooked you like your egg. 8-10 minutes or until cooked through to your desired yolk hardness.
- Allow to cool slightly, then scoop around the edge of each muffin hole and lift out with a silicon spatula or small blunt knife (so you don’t scratch your pan).
- Serve immediately for a crowd, or store in the refrigerator in a covered container and reheat for breakfast during the week. You can also top with avocado, or serve with some toasted grain free bread if desired.