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.