Egg & Bacon Cups with Spinach & Mushroom


Delicious, full of protein & a complete Breakfast all in one… That’s perfect on the go… Anytime!

Makes 6.

Nutritional facts:

I am…
• Gluten & Dairy Free
• High Protein
• Low Carb
• Paleo & Keto


  • 6 large Manning Valley Free Range Eggs

  • 6 rindless bacon rashes

  • 1 cup sliced button mushroom

  • 1 cup baby spinach leaves

  • 2 spring onions -sliced


  1. Pre-heat oven – 170C

  2. Grease a large 6 hole muffin tin – place the slices of bacon in the muffin tin, wrapping in a circle, covering the bases & sides.

  3. Fill each cup - 3/4 full with the mushrooms, spinach leaves & spring onions. Cover with foil & bake for approximately 15 – 20 mins

  4. Remove from oven & crack 1 Egg into each of the cups, season lightly with pink salt & cracked pepper. Return to the oven for 10min or until eggs are just cooked.

  5. Remove from oven- let sit for 5 mins.



Delicious served hot or cold.

Can be made ahead & stored in refrigerator for a few days

The bacon can be pre – cooked in a pan for a few minutes – then drained on paper towels to remove some the fat.

Lunch, DinnerBenny Heath