These Gluten Free Baked Egg & Bacon Cups make a great breakfast or light lunch They are quick and easy to make and can be eaten on the go.
This recipe can be frozen for up to two months. It’s a good one to make in bulk and suggest freezing the cups individually in snap lock bags for a convenient meal when you’re in a rush.
Make sure you add plenty of seasoning to these, otherwise you may find them a little bland. You can of course play around with herbs and spices to your liking. Grated cheese, spinach and would also be a great addition.
Gluten Free Baked Egg & Bacon Cups Recipe
Gluten Free Baked Egg & Bacon Cups
Servings: 3 people
Ingredients
- 6 rashers of bacon
- 6 eggs
- tbsp dried basil
- tsp salt
- tsp freshly cracked pepper
Instructions
- Preheat oven to 200° fan forced
- Cut bacon into strips
- Line the sides of the muffin tins with bacon. If you have any excess bacon, you can use it to also line the bottom of the tins
- Crack egg, one at a time. Add to the muffin tin so the eggs sit within the bacon
- Sprinkle with sea salt, freshly cracked, pepper, and basil.
- Bake for around 15 minutes, or until egg is cooked through.
Notes
- Enjoy immediately or store in an airtight container in the fridge for up to 4 days.
- Can also be frozen in an airtight container or snaplock bags for up to 2 months
Have you made my Gluten Free Baked Egg & Bacon Cups?
I’d love to hear what you thought about them. Add your comment to the comments box below or tag me on Instagram @theglutenfreenotebook