This Bacon Eggy Cups recipe is the perfect way to get some extra veggies into your kid’s lunchboxes or as a snack on-the-go! Make it with Farmland Foods Thin Sliced European Streaky Bacon for the ultimate treat. These can be made with whatever veggies you have on hand, a great way to use for leftovers.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- YieldMakes 8 Servings
Ingredients
- 8 eggs
- 8-16 rashers of Farmland Foods Thin Sliced Streaky Bacon / depending on muffin tray size
- Roasted pumpkin or kumara
- Cherry tomatoes
- Basil pesto
Preparation:
Preheat oven to 180 degrees. Spray a muffin tray with baking spray or grease with oil.
Take a rash or 2 of bacon and place it around the inside of the muffin tin. Depending on muffin pan size you may need 2 rashers.
Place a small piece of pumpkin/kumara or whatever veggie you’re using in the bottom of each muffin tin.
Break an egg on top of the vegetable, repeat until all 8 tins are full.
Place half a cherry tomato and 1/2 tsp pesto on top of egg.
Bake in the oven for 25 minutes or until egg is cooked and golden.
This recipe is courtesy of Farmland Foods.
Make this recipe with:
