Bacon, Egg and Mushroom Cups
Breakfast on the run, brunch, or a tasty snack. These high-protein, quick and easy egg, bacon and mushroom cups are a breeze to make, and they really are delicious.
NUTRITIONAL INFO PER SERVE (2 serves)
230 Cal | 16 Fats | 1 Carb | 19g Protein
INGREDIENTS
4 strips uncured bacon
4 eggs
1 large brown mushroom, thinly sliced and lightly sautéed
¼ teaspoon sea salt flakes
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ teaspoon fresh chives, finely chopped
STEP BY STEP
Preheat your oven to 190 degrees C. Lightly grease the four bottoms of a nonstick muffin tray.
Partially cook the bacon: Place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. This renders some of the fat and will help the bacon crisp up faster when baking.
Wrap a bacon strip around the sides of four muffin tin cups. Line with the sauteed mushroom. Break an egg into each cup.
Bake until the whites are set, 10-12 minutes. Remove the pan from the oven, and carefully run a sharp knife around the edges of each cup to help loosen. Use a soup spoon to carefully lift each cup from the muffin tray, inserting the spoon beneath the cups.
Season the eggs with salt, pepper, red pepper flakes and fresh chives.