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Egg and bacon cups

One of the easiest and tastiest breakfast recipes that i'll always have in my fridge or freezer
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: bacon, breakfast, breakfast ideas, egg, egg and bacon cups, egg and bacon muffins, healthy breakfast
Servings: 12 cups
Author: Erin Murnane
Cost: 10

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.