In addition to being a delicious breakfast (think a more portable version of bacon and eggs), these cups also make either a great snack or light lunch.
Preparation time: 5-10 minutes
Cooking time: About 15 minutes
The following quantity will make six breakfast cups.
Handy Hint 1: You could add a dash of Tabasco, a small pinch of chilli flakes, or a slice or two of finely chopped chorizo or salami to the mixture. Chopped spinach or kale also works well. I am a big fan of the option of adding a small splash of soy sauce and some finely chopped green shallot to the basic mixture.
Handy Hint 2: You can use whatever type of bacon you have on hand in these breakfast cups, however I find that streaky bacon is the easiest to line the muffin tins with.
Handy Hint 3: Even if you are using a non-stick muffin tin, spray a little non-stick cooking spray on it to ensure your breakfast cups will come out easily.
- 6 rashers of bacon, cut crossways into thirds
- 3 eggs
- 1/2 cup long life cream
- Freshly ground salt and pepper
- 2 tbsp finely diced capsicum (colour of your choice)
- 1/4 cup grated cheese
Preheat your oven to 350F/180C. Remember to spray the cups in your muffin tin with non-stick cooking spray.
Cook the bacon pieces until almost crispy and then drain the pieces on some paper towel.
Place three bacon pieces into each of the sprayed muffin cups. Ensure they overlap on the bottom.
Whisk the eggs, cream, salt, and pepper together thoroughly in a small bowl. Now stir in the capsicum and grated cheese. Fill each bacon lined muffin cup with about 1/4 cup of the egg mixture.
Place the muffin tin into the preheated oven and bake for about 15 minutes or until the eggs are set in the centre.
When cooked, remove the muffin tin from the oven. Run a knife around the edge of the cup before removing from the tin.
The Breakfast Cups are now ready to serve, perhaps with hot buttered toast.
The full feature appeared in Caravan World #565. Subscribe today for the latest caravan reviews and news every month!