Bacon Eggy Cups

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


  • 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



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

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