Cuisine – Bacon and cheese egg cups

These delicious cuppies are perfect for family get-togethers, breakfast or lunch. They can be frozen for up to two months.

Yields: 12 cups

Cooking spray
6 eggs
15ml milk
¼ tsp baking powder
¼ tsp paprika
¼ tsp garlic salt
¼ tsp fresh or dried parsley
salt and pepper 
150g cheese, grated
½ cup baby spinach
3 medium mushrooms
¼ small onion, finely chopped
¼ each of three different coloured capsicums – red, green, yellow – finely chopped
150g bacon, diced
2 sausages of your choice

Method: Pre heat the oven to 170°C. Spray a 12-cup muffin tin with cooking spray and set aside. Mix the eggs, milk, baking powder, spices/herbs, cheese, baby spinach and mushrooms together in a lager mixing bowl.  Fry the onions, capsicum, bacon, and sausages gently, until light brown in colour or cooked. Combine all the ingredients. Scoop the batter into the muffin tin, to just below the rim. Bake for about 20min, or until set. Let them cool, then remove gently from the tin. Enjoy with your favourite sauce, or freeze them until your event.