Bacon Eggy Cups

Bacon Eggy Cups


8 eggs

8-16 rashers of Farmland Foods Thin Sliced Streaky Bacon / depending on muffin tray size

Roasted pumpkin or kumara

Cherry tomatoes

Basil pesto


The perfect way to get some extra veggies into your kid's lunchboxes or a perfect snack on-the-go!

These can be made with whatever veggies you have on hand, a great way to use leftovers.

1. Preheat oven to 180 degrees. Spray a muffin tray with baking spray or grease with oil.

2. Take a rash or 2 of bacon and place it around the inside of the muffin tin. Depending on muffin pan size you may need 2 rashers.

3. Place a small piece of pumpkin/kumara or whatever veggie you're using in the bottom of each muffin tin.

4. Break an egg on top of the vegetable, repeat until all 8 tins are full.

5. Place half a cherry tomato and 1/2 tsp pesto on top of egg.

6. Bake in the oven for 25 minutes or until egg is cooked and golden.