Bacon and Veggie Egg Cups

Bacon and Veggie Egg Cups

Blood Sugar: 1Servings: 12Preparation Time: 30minMeal Category: Breakfast
Micronutrients:Vitamin ACalciumFolate

Macronutrients per 100g

Energy
188kcal
Sugar
1g
Fat
13g
Fiber
0g
Sat fat
5g
Protein
15g
Carbs
3g
Sodium
571mg

Ingredients

4 slices finely diced Bacon, 1 cup finely chopped Broccoli florets, 1 cup sliced Cremini mushrooms, 1 tsp Avocado oil, 1/2 tsp Garlic powder, 10 organic Large eggs, 1 cup finely chopped Baby spinach, 1/2 cup Grated cheese, 1/2 tsp Kosher salt, 1/4 tsp Black pepper

Preparation

1. Preheat the oven to 190°C (375°F). 2. Toss 4 slices finely diced Bacon, 1 cup finely chopped Broccoli florets, and 1 cup sliced Cremini mushrooms with 1 tsp Avocado oil and 1/2 tsp Garlic powder. Season with 1/2 tsp Kosher salt and 1/4 tsp Black pepper. 3. Spread the mixture on a baking sheet and roast for 12-15 minutes until the Bacon is crisp and veggies are tender. 4. Reduce oven temperature to 175°C (350°F). 5. Whisk 10 organic Large eggs with 1/2 tsp Kosher salt and 1/4 tsp Black pepper. 6. Line a muffin tray with 12 paper liners. 7. Divide 1 cup finely chopped Baby spinach between the liners. 8. Sprinkle with 1/2 cup Grated cheese. 9. Divide the roasted mixture between the liners. 10. Pour the egg mixture into each liner, filling about three-quarters full. 11. Top with extra Grated cheese, if desired. 12. Bake for 25-28 minutes until puffed and golden. 13. Cool before serving or storing.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
19% of RDI
Vitamin C
10% of RDI
Omega 3
6% of RDI
Vitamin A
14% of RDI
Calcium
89% of RDI
Folate
56% of RDI

Good to know

You can store the egg cups in the refrigerator for a quick breakfast option. Reheat as needed.

How to Prepare

1. Preheat the oven to 190°C (375°F). 2. Toss 4 slices finely diced Bacon, 1 cup finely chopped Broccoli florets, and 1 cup sliced Cremini mushrooms with 1 tsp Avocado oil and 1/2 tsp Garlic powder. Season with 1/2 tsp Kosher salt and 1/4 tsp Black pepper. 3. Spread the mixture on a baking sheet and roast for 12-15 minutes until the Bacon is crisp and veggies are tender. 4. Reduce oven temperature to 175°C (350°F). 5. Whisk 10 organic Large eggs with 1/2 tsp Kosher salt and 1/4 tsp Black pepper. 6. Line a muffin tray with 12 paper liners. 7. Divide 1 cup finely chopped Baby spinach between the liners. 8. Sprinkle with 1/2 cup Grated cheese. 9. Divide the roasted mixture between the liners. 10. Pour the egg mixture into each liner, filling about three-quarters full. 11. Top with extra Grated cheese, if desired. 12. Bake for 25-28 minutes until puffed and golden. 13. Cool before serving or storing.

Good to Know

You can store the egg cups in the refrigerator for a quick breakfast option. Reheat as needed.

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