Jan 18

Breakfast Egg Cups


  • 6 large eggs
  • ¼ cup milk
  • 6 slices of bacon, cooked and chopped
  • 1 cup of cooked and drained spinach
  • 2 cups of cheese, grated
  • Salt and pepper


  1. Spray a muffin tin with non-stick cooking spray and set aside. Preheat oven to 180°C.
  2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
  3. Dice the bacon and spinach into bite-sized pieces.
  4. Add the bacon, spinach and cheese to the egg mixture.
  5. Fill muffin cups ¾ full with the mixture and bake for 20-25 minutes or until cooked.
  6. Allow to cool slightly before serving.

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