Egg Breakfast Cups

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INGREDIENTS

  • 1 cup chopped baby spinach

  • 3/4 cup finely diced red capsicum

  • 3/4 cup finely diced green capsicum

  • 3/4 cup quartered cherry tomatoes

  • 1/2 onion

  • 4 rashers bacon

  • 6 large eggs

  • 4 large egg whites

  • 1/4 teaspoon salt

  • 1/4 teaspoon dried basil

  • 1/4 teaspoon dried oregano

  • Pinch ground black pepper

  • 1/4 cup crumbled feta cheese

METHOD

1. Place a rack in the center of your oven and preheat to 180 degrees Celcius. Lightly coat a 12-cup muffin tin with nonstick spray. Divide the spinach, red capsicum, green capsicum, and tomatoes among the cups (they will be about two-thirds of the way full).

2. On a small pan over low heat, cook the onion until brown in some olive oil, then add bacon and cook until crispy.

3. In a large bowl, briskly whisk together the eggs, egg whites, salt, basil, oregano, and pepper until well combined. Add cooked onion and bacon. Carefully fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the feta evenly over the tops of the cups.

4. Bake for 24 to 28 minutes, until the egg muffins are set. Let cool for a few minutes, and then run a knife around the edges of each muffin to loosen it. Remove them from the pan and enjoy immediately, or let cool on a wire rack and refrigerate or freeze for later.

MUNCH - Recipes, Munch - Meal Prep Recipes, MUNCH - Breakfast Recipes, MUNCHKirsty HolmesRecipes