Bacon and Egg Muffin Cups
Batch of 12, fridge them, grab and go. Breakfast sorted for the week in 25 minutes.
Ingredients
Makes 6 portions
- 12.00 piece(s) eggs
- 12.00 slice(s) streaky bacon
- 80.00 grams cheddar , grated
Per portion
Method
-
1
Preheat oven to 190C. Line a 12-hole muffin tin with the bacon — one rasher per hole, curled around the sides.
-
2
Crack an egg into each bacon cup.
💡 If the eggs are too big, beat them all together and pour evenly instead.
-
3
Top each with a pinch of grated cheese.
-
4
Bake for 15 minutes until the eggs are set and the bacon is crispy.
⏱ About 15 mins
-
5
Let them cool in the tin for 5 minutes before removing.
⏱ About 5 mins
📦 Batch Cooking Guide
Storage
Fridge 4 days in a sealed container. Wrap individually in cling film for grab-and-go.
Reheating
Microwave 45 seconds. Or eat cold — they're honestly fine cold.
Serving ideas through the week
Two per day for breakfast. Done.
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