Brunch is a breeze with these quick and easy egg and mushroom bacon cups.
The ingredient of Baked egg and mushroom bacon cups
- 250g Primo Rindless Middle Bacon
- 50g baby spinach leaves
- 50g grated tasty cheese
- 40g Swiss brown mushrooms or button mushrooms, sliced
- 4 eggs
The instruction how to make Baked egg and mushroom bacon cups
- Preheat oven to 190C/170C fan-forced. Grease a large muffin tin. Line four holes with a rasher of bacon.
- Line each bacon case with spinach leaves. Scatter half the cheese into each. Divide mushroom slices between each. Break an egg into each cup. Scatter over remaining cheese. Cover with foil and bake for 35 minutes or until eggs are just cooked and bacon is lightly golden. Leave in tins for 5 minutes before removing. Serve hot or cold.
Nutritions of Baked egg and mushroom bacon cupsfatContent: