Egg Muffin Cups
Start your day with a healthy egg muffin cup. These make a great snack!
Yield: [8 egg cups]
Prep time: [10 mins]
Total time: [30 mins]
Red bell pepper | 1 - chopped
Eggs | 8 eggs
Spring onions | 3 - chopped
Cooked bacon | chopped
Mushrooms | 20 g - chopped
Chilli flakes | (optional)
In a large pan, heat cooking oil over a medium heat until hot. Add the chopped spring onions, peppers and mushrooms and cook for 3 - 5 minutes or until tender, stirring frequently.
Preheat the oven at 190°c/gas mark 5. Grease a muffin tray with spray oil or butter. In a large bowl or jug, whisk together the eggs, cooked veggies and cooked bacon, season well with salt and pepper. Pour the egg mixture halfway up into each cup of the greased muffin tray.
Put the muffin tray into the oven and bake for about 20 minutes. Remove from the oven and leave to cool. Serve the egg muffin cups garnished with chilli flakes and chopped spring onions OR store in an airtight container in the refrigerator for up to 4 days. Reheat when ready to serve.
Remember: All meat ingredients are optional. Please feel free to substitute any ingredients to your preference.