Preparation: 15 minutes
Cooking: 15–20 minutes
Servings: 12
These delightful little bacon and egg cups make a simple and versatile small meal or snack. I take them with me to eat when I’m on the go between client sessions. They make a deliciously light summer breakfast or lunch, served warm with a simple green salad of rocket, avocado, and a drizzle of lemon juice and olive oil. These little beauties can slip into school lunchboxes or make a tasty after-school snack with a cool green smoothie.
Brain Food Note
Eggs have a calming effect on the brain and help combat high stress and insomnia due to their vitamin B12 and vitamin E content. Combine with bacon for a clear mind and sharper thinking, and spinach for good mood and memory.
You Will Need
200 grams bacon, diced
2 tablespoons coconut oil
1 small red onion, chopped finely
1/2 cup red bell pepper, chopped finely
12 organic eggs
1/2 chilli, chopped finely
1 cup broccoli florets
1–2 tablespoons chopped chives
sea salt
freshly ground black pepper
What To Do
Preheat the oven to 180 degrees C (or 350 degrees F). Grease a 12-hole muffin tray with coconut oil or line with baking cases.
Heat coconut oil in a small frying pan over a medium heat. Add bacon and onion and cook for 5–6 minutes, or until the bacon is crispy and the onion is soft and fragrant. Add the red pepper and cook for an additional minute, until softened.
Crack the eggs into a large bowl and whisk with a fork or metal whisk. With a wooden spoon, stir in the bacon, onion, and red pepper mixture. Add the chopped broccoli, chilli, and chives. Season with sea salt and freshly ground black pepper.
Pour the egg mixture into the muffin cases until it reaches just below the top of the muffin hole.
Place the muffin tray in the oven and bake for 15–20 minutes, until the egg cups have risen or a skewer inserted into the middle of an egg cup comes out clean.
Remove the egg cups from the oven and eat hot for a quick breakfast on the go or cool them to have as an after-school snack or for a work or school lunch. They will keep refrigerated for 2–3 days.
