Bacon & Egg Breakfast Cups

Ingredients

• ·6 large eggs~300 g↗ Egg
• ·6 slices bacon~168 g↗ Pork
• ·1 cup baby spinach, chopped~30 g↗ Spinach
• ·1/2 cup shredded cheddar cheese~56 g↗ Cheddar Cheese
• ·2 tbsp heavy cream~30 gHeavy Cream
• ·Salt and pepper to taste~3 gSalt

Steps

1. 1Preheat the oven to 375°F and grease a 6-cup muffin tin.
2. 2Cook the bacon in a skillet until just shy of crisp, then line the wall of each muffin cup with a slice.
3. 3Whisk the eggs with the heavy cream, spinach, cheddar, salt and pepper.
4. 4Divide the egg mixture between the cups and bake 18–20 minutes, until set and puffed.
5. 5Cool 2 minutes, then run a knife around each and lift out.

Tips

• 💡Swap the spinach for diced bell pepper or sautéed mushrooms.
• 💡Keep refrigerated up to 4 days — reheat 30 seconds in the microwave.