Bacon egg cups aren’t just the epitome of gentle nutrition; they’ve been a welcome addition to my non-negotiable meal prep recipes. You’ll find these delicious and protein-rich breakfast options in my fridge or freezer any time of the year. In my opinion, the combo of eggs, cheese, and bacon wrapped in a crunchy tortilla is the perfect quick breakfast option.
How to make bacon, egg and cheese breakfast cups?
It couldn’t be easier to make bacon, egg, and cheese cups. Add all the ingredients—egg, bacon, spinach, cheese, and cream—to a tortilla-lined muffin tin. Bake in a preheated oven for 20-25 mins, and they’re ready to eat. The best part about this recipe is you can add whatever ingredients you need to use up, like fresh herbs, broccoli, zucchini, corn, and chilli oil—get creative and adapt them to your taste.
Egg and bacon cups
Equipment
- 1 12 cup muffin tray silicone are the easiest option
Ingredients
- 8 large tortilla wraps
- 2 cups spinach roughly chopped
- 1 cup grated cheese
- 6 rashes bacon roughly chopped
- 12 700g eggs
- 1/2 cup cream
- 1 tbsp chilli oil
Instructions
- Preheat oven to 180 degrees celcius and lightly grease a 12 cup muffin tin
- Cut each tortilla wrap into 3 strips (you can stack 2-3 tortillas on top of each other an cut them at once)
- Line each of the muffin holes with 2 peices of tortilla strips
- Evenly distripute the bacon, spinach and cheese into the muffins holes
- In a whisk togehter eggs, cream and chilli oil. Season with salt & pepper and pour into each of the muffin holes to submege the other ingredients
- Place the muffin tin into the preheated oven and bake for 20-25 mins until the egg has set and the tops are golden brown
- Remove the egg cups from the oven and allow to cook before removing from the muffin tray
- Divide into two air-tight containers. Store one in the fridge and the other in the freezer. Remember to label and date the containers.
Can you freeze bacon and egg cups?
Absolutely. These bacon and egg cups can be kept in the freezer for up to two months. However, I guess you’ll eat them before then. The fact you can freeze egg and bacon cups is actually my favourite thing about this recipe. I make enough for a couple of weeks, so I don’t have to prep them every week.
Can I make a vegetarian version of egg and bacon cups?
I’ve played with a few vegetarian versions of this recipe, replacing the bacon with crispy tempeh and cannellini beans. I find they’re okay using the standard recipe without bacon, but adding these ingredients doesn’t bump up the protein content; it also adds to the texture and overall satisfaction.
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Feel “naughty” at the idea of preparing something like this for breakfast?
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Erin’s an Accredited Practising Dietitian & Certified Intuitive Eating Counsellor. She uses a non-diet approach and weight-inclusive care to help her clients reclaim a healthy relationship with food and their bodies free of guilt, shame and restriction.
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