If you’re looking for an easy, delicious breakfast option that is sure to please even the pickiest of eaters, look no further than Bacon, Spinach, & Egg Cups. Not only are they quick and simple to make, but this meal is full of nutrition too – it’s a win-win! These egg cups contain all your favorite breakfast components in one convenient dish – from juicy bacon and protein-packed eggs to nutrient-rich spinach. Plus with minimal ingredients and preparation needed, these savory cups take just minutes to craft – perfect for busy weekday mornings!
Recipe
Serves 6
6 slices smoked bacon
1 cup baby spinach
6 eggs
salt & pepper
How to Prepare
Preheat the oven to 375°F (190°C). Prepare a silicone muffin cup tray.
Line the bottom and sides of each cup with a slice of bacon, cutting the bacon into strips if required to ensure coverage.
Now press 4-5 spinach leaves into the bottom of each cup. Then crack one egg into each cup and season with a little salt and pepper.
Place the muffin tray into the hot oven, on the middle rack and cook for about 15 minutes, or longer depending on how set you like the eggs cooked.
Remove the muffin tin from the oven and allow it to cool slightly before serving.
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
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