Baked beauties

15 Dec 2018

Brekky cups

Are you a savoury breakfast person? Not into sweet things in the morning, but need something quick and easy on the go? Then these brekky cups are the perfect treat for you. The authors love this recipe because you can prepare it the night before, or make a batch on a Sunday evening to last through the first half of the week. This recipe not only makes mornings easier, but is also super-easy with minimal prep needed.

Serves: 6

Ingredients

• Extra virgin olive oil, for brushing
• 6 bacon rashers
• 6 eggs
• 1 handful basil leaves, sliced
• 1 handful cherry tomatoes, halved
• 3 tablespoons goat’s cheese

Method

1. Preheat the oven to 180°C (350°F) fan-forced.

2. Prepare a 6-cup medium-sized muffin tray by brushing all sides with olive oil or lining with baking paper.

3. Line each cup with a bacon rasher.

4. Crack one egg into the centre of each bacon-lined cup.

5. Add an even amount of basil and tomatoes to each cup and then sprinkle goat’s cheese evenly over the top.

6. Place the tray in the oven and cook for 15-20 minutes (or until egg is cooked through and bacon crisp). Keep in an airtight container in the fridge for up to 3 days.

Liven up your Probus morning teas with these recipes from A Girl’s Guide to Kicking Goals by Steph Claire Smith and Laura Henshaw