Physiotherapy and Allied Health
- \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
Instructions\n
\nStep 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.
\nStep 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.
\nStep three: In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.
\nStep 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.
\nStep 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
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
Makes 10 egg cups. 1 serving = 2 egg cups.\n
\n
Recipe Notes\n
\n
Feel free to leave out the cheese if you want to make these dairy free\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
\nA evening version: 1/2 cup finely chopped sauteed broccoli + 1/2 cup cheddar cheese
\nAny 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)
\nNutrition\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
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Mushroom Spinach Bacon Egg Cups
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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