Mini Bacon & Egg Muffin Cups

These mini egg muffin cups are a great treat any time of the day. They can also double as breakfast and are packed with both bacon & cottage cheese for extra protein to keep you full all morning long.

15 mins prep  •  35 mins cooking time  •  50 mins total

24 mini egg cups

Breakfast / Snack

Ingredients:

• 6 slices bacon, diced

• ½ cup quartered organic cherry tomatoes

• ¼ cup thinly sliced fresh organic basil

• 3 organic green onions, thinly sliced

• 8 large organic eggs

• ½ cup Organic Meadow Shredded Old Cheddar Cheese

• ½ cup Organic Meadow 2% Cottage Cheese

• ½ tsp salt

Instructions:

1. Preheat oven to 350°F. Use a nonstick 24-cup mini muffin pan or use a silicone mini muffin pan for easy removal. Arrange muffin pans on a baking sheet.

2. Heat a large non-stick pan over medium heat. Cook bacon until crispy and golden brown. Drain bacon onto a plate lined with paper towel.

3. In a small bowl mix together quartered cherry tomatoes, sliced basil, sliced green onions and cooked bacon. Divide mixture evenly between prepared muffin cups.

4. In a large measuring jug whisk together eggs with cheddar cheese, cottage cheese and salt. Pour whisked egg mixture evenly between muffin cups, filling right to the top.

5. Bake for 20 to 25 minutes, until the eggs are puffed up, cooked through and just starting to turn golden brown. Let eggs cool slightly before using a knife to loosen edges (if needed). Serve immediately or let cool before storing in a sealed container in the fridge for up to 5 days.

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