Physiotherapy and Allied Health

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  "id": 772103,
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  "date": "2020-01-22T11:25:13.873",
  "author": "Matt Cooper",
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  "url": "/blog1/recipe-of-the-month",
  "title": "Mushroom Spinach Bacon Egg Cups",
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  "metaTitle": "Recipe of the Month ",
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With thousands of things going on in the morning you often don’t have time to make a nutritious breakfast that sets you up for the rest of the day. This\n month’s recipe is a healthy, easy to make, grab and go breakfast that’s packed with goodness.

\n

Ingredients\n

\n
    \n
  • 10 slices good-quality bacon (leave bacon out if vegetarian or vegan)
  • \n
  • ½ tablespoon olive oil
  • \n
  • 220 grams mushrooms, sliced
  • \n
  • 3 cups spinach
  • \n
  • 6 large eggs
  • \n
  • ¼ cup unsweetened almond milk (any milk will work)
  • \n
  • Ground salt and pepper to taste
  • \n
  • 1/3 feta or goat cheese crumbles (or any cheese you like)
  • \n
\n

Instructions\n

\n

Step one: Preheat oven to 400 degrees. Add bacon slices to muffin pan, wrapping them in a circle around the edges of the tin. Bake\n for 15 minutes.

\n

Step two: While the bacon is cooking saute your veggies: In a large skillet, add in olive oil, garlic and mushrooms; saute for 5\n minutes or until mushrooms cook down and begin to turn a slight golden brown. Once that happens, add in spinach and cook for another 2 minutes or until\n spinach wilts. Set aside.

\n

Step three: In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.

\n

Step four: When bacon is done cooking, remove from oven and rearrange the slices. Most likely they will have shrunk up during baking;\n simply pull the slices back with a fork towards the edges so that’s there’s enough room to add in the veggies and egg mixture.

\n

Step five: Evenly distribute veggies between each muffin cup, then pour egg mixture in each cup filling a little more than halfway\n or so that there is even distribution. Sprinkle with cheese.\n
\n

\n

Step six: Bake for 15 minutes. Once done, cool for two minutes, then run the edge of a knife around each egg cup and remove from\n pan. Serve with a side of avocado slices. \n
\n

\n

Makes 10 egg cups. 1 serving = 2 egg cups.\n
\n

\n

Recipe Notes\n
\n

\n

Feel free to leave out the cheese if you want to make these dairy free\n
\n

\n

For a new flavour: Try adding in 1/2 cup diced grape tomatoes + 1/3 cup shredded mozzarella + 1/4 cup basil ribbons

\n

A evening version: 1/2 cup finely chopped sauteed broccoli + 1/2 cup cheddar cheese

\n

Any cheese or veggies should work well in these egg cups, just make sure they don’t have a lot of moisture otherwise the egg cups might get soggy (example:\n zucchini or really juicy tomatoes)

\n

Nutrition\n
\n

\n
    \n
  • Servings: 5 servings
  • \n
  • Serving size: 2 bacon egg cups
  • \n
  • Calories: 209kcal
  • \n
  • Fat: 15.5g
  • \n
  • Saturated fat: 5.7g
  • \n
  • Carbohydrates: 2.7g
  • \n
  • Fiber: 0.9g
  • \n
  • Sugar: 1g
  • \n
  • Protein: 16.3g
  • \n
\n
\n
\n
\n
\n

 

\n
\n
\n
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Mushroom Spinach Bacon Egg Cups

by Ethos Health - 22 Jan 2020

With thousands of things going on in the morning you often don’t have time to make a nutritious breakfast that sets you up for the rest of the day. This month’s recipe is a healthy, easy to make, grab and go breakfast that’s packed with goodness.

Ingredients

  • 10 slices good-quality bacon (leave bacon out if vegetarian or vegan)
  • ½ tablespoon olive oil
  • 220 grams mushrooms, sliced
  • 3 cups spinach
  • 6 large eggs
  • ¼ cup unsweetened almond milk (any milk will work)
  • Ground salt and pepper to taste
  • 1/3 feta or goat cheese crumbles (or any cheese you like)

Instructions

Step one: Preheat oven to 400 degrees. Add bacon slices to muffin pan, wrapping them in a circle around the edges of the tin. Bake for 15 minutes.

Step two: While the bacon is cooking saute your veggies: In a large skillet, add in olive oil, garlic and mushrooms; saute for 5 minutes or until mushrooms cook down and begin to turn a slight golden brown. Once that happens, add in spinach and cook for another 2 minutes or until spinach wilts. Set aside.

Step three: In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.

Step four: When bacon is done cooking, remove from oven and rearrange the slices. Most likely they will have shrunk up during baking; simply pull the slices back with a fork towards the edges so that’s there’s enough room to add in the veggies and egg mixture.

Step five: Evenly distribute veggies between each muffin cup, then pour egg mixture in each cup filling a little more than halfway or so that there is even distribution. Sprinkle with cheese.

Step six: Bake for 15 minutes. Once done, cool for two minutes, then run the edge of a knife around each egg cup and remove from pan. Serve with a side of avocado slices. 

Makes 10 egg cups. 1 serving = 2 egg cups.

Recipe Notes

Feel free to leave out the cheese if you want to make these dairy free

For a new flavour: Try adding in 1/2 cup diced grape tomatoes + 1/3 cup shredded mozzarella + 1/4 cup basil ribbons

A evening version: 1/2 cup finely chopped sauteed broccoli + 1/2 cup cheddar cheese

Any cheese or veggies should work well in these egg cups, just make sure they don’t have a lot of moisture otherwise the egg cups might get soggy (example: zucchini or really juicy tomatoes)

Nutrition

  • Servings: 5 servings
  • Serving size: 2 bacon egg cups
  • Calories: 209kcal
  • Fat: 15.5g
  • Saturated fat: 5.7g
  • Carbohydrates: 2.7g
  • Fiber: 0.9g
  • Sugar: 1g
  • Protein: 16.3g

 

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