Handy bitesize breakfast cups that you can make in advance and eat cold or re-heated. You can make these simple with just eggs and bacon, or you can add cheese, veggies, herbs and spices to your taste

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Breakfast Cups

Handy bite-size breakfast cups that you can make in advance and eat cold or re-heated. These can be made as simple or as flavoured and spicy as you like! Great for breakfast or for snacks.

There’s 2 options of Breakfast Cups; you can make the simple lined muffin tin Breakfast cups (recipe below) or mini omelette style breakfast cups

Breakfast Cups

Handy bitesize breakfast cups that you can make in advance and eat cold or re-heated. You can make these simple with just eggs and bacon, or you can add cheese, veggies, herbs and spices to your taste

5 from 1 vote

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Course: Breakfasts, Snacks

Cuisine: British

Diet: Diabetic, Gluten Free

Keyword: breakfast, breakfast cups, breakfast muffins, eggs

Free or Subscription Recipe: Free Recipe

Free from: coconut, gluten, nuts

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Servings: 6 cups

Calories: 170kcal

Author: Jo Paterson

Ingredients

• 6 large eggs
• 6 rashers smoked streaky bacon (or ham, salami, cheese slices, or Quorn style ham)
• 1 pinch salt & ground black pepper
• 1 handful cheddar grated (optional)
• herbs and spices to your liking (optional)
• 1 tsp butter for lining the tin

Instructions

• Pre-heat oven to 180°c (fan)
• Line a muffin tin with butter and wrap pieces of bacon around each hole to line the tin
• Crack an egg into the middle of each tin hole and add cheese, herbs and seasoning on the top of the egg to your liking ie. paprika, salt & pepper, chives etc.
• Bake in the oven until the eggs are cooked to your liking

Nutrition

Calories: 170kcal | Carbohydrates: 1g | Protein: 9g | Fat: 14g | of which saturates: 5g | of which sugars: 1g