Scrumptious egg and bacon cupcake omelette
This cupcake omelette is a scrumptious breakfast treat, with a unique taste and flavour, nutritious filling and very quick to make.
Servings 4 servings
Calories 708kcal
Equipment
- muffin tray
- chopping board
- knife
- ovenproof dish
- glass bowl
- spatula
Ingredients
- 3 eggs (organic)
- 30 ml milk (1.01 floz) (organic), full fat
- 100 g egg whites (3.53 oz)
- 200 g bacon (7.05 oz) or prosciutto
- 80 g spinach (2.82 oz)
- 150 g mozzarella cheese (5.29 oz)
- 1 tablespoon sunflower seeds or pine nuts
- 1 tablespoon creme fraiche creme cheese
- pepper freshly ground
- chilli (red or green) to taste
Instructions
- Preheat the oven to 180 Celsius.
- You could certainly use the spinach fresh but, out of my experience, I'd just wash it and place it in a bowl, pour some boiling water over just to wilt it a little so it gets easier to handle.
- In a glass bowl mix the eggs, egg whites, pepper, the milk, half of the cheese and the wilted spinach, the cheese/creme fraîche.
- Cut the bacon into half lengthwise so it becomes long strips. Trim some of the fat off if you prefer.
- In a silicone muffin tray place on the edge a bacon strip (thinner if the bacon has not been de-salted). Pour in (half full) the egg mixture. Sprinkle few sunflower seeds and some more grated mozzarella cheese on top and place in the oven.
- Bake for 20-25 minutes at 200°C or 400F.
- When ready, take out and serve pretty immediately but served cold are also delicious.
Notes
Enjoy this blissful breakfast!!
Nutrition
Calories: 708kcal | Carbohydrates: 3g | Protein: 19g | Fat: 68g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 547mg | Sodium: 449mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2551IU | Vitamin C: 6mg | Calcium: 257mg | Iron: 3mg