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Bacon, mushroom and spinach breakfast egg cups
These easy to make bacon, mushroom and spinach breakfast egg cups are perfect to make ahead and freeze!
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from
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Course:
Breakfast
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
9
cups
Calories:
152
kcal
Author:
Kylie
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Ingredients
▢
9
slices
wholemeal bread
crusts removed
▢
1
rasher bacon
finely chopped
▢
5-6
button mushrooms
finely chopped
▢
2
handfuls fresh baby spinach
finely chopped
▢
3
eggs
▢
2
tbsps
cream
▢
½
cup
grated cheese
Instructions
Preheat the oven to 180 degrees.
Roll the bread out to flatten it and place in the holes of a silicone muffin tin (or grease a metal one).
Place the bacon into the bread cup.
Top with mushrooms and spinach.
Combine the eggs and cream in a jug and whisk together.
Pour the egg mix evenly into each cup.
Top with cheese.
Bake at 180 degrees for 20 minutes.
Recipe video
Nutritional Information
Serving:
1
piece
|
Calories:
152
kcal
|
Carbohydrates:
15
g
|
Protein:
9
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
73
mg
|
Sodium:
243
mg
|
Fiber:
2
g
|
Sugar:
2
g
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