So colorful cup sized breakfast filled with eggs, vegetables and wrapped in delicious slices of bacon.
Wish a good morning with bacon and eggs in a total different composition. Scrambled eggs, hugged in a beautiful bacon and enriched with green and red vegetables. And now, wait for an inspiring reaction. All those mmm or yumm sounds may bring you satisfaction and every morning another combination of vegetables and herbs in your scrambled eggs. Never forget bacon, the most important ingredient of all.
Now, I have received a few ideas for the mornings to come. It’s the greatest thing when everyone’s thoughts are included in first meal preparation.
Just take this bite and enjoy.
Scrambled Egg and Bacon Cup BreakfastPRINT RECIPE
- 3 slices of bread
- 3 eggs
- 6 slices of bacon
- 1/2 cup diced red bell pepper
- 1/2 cup diced broccoli
- 1 garlic clove diced
- 1/2 cup diced leek
- 1 teaspoon salt
Grease the muffin pan with non-stick spray and preheat the oven to 375 degrees F. Partially cook bacon in the pan and set aside. Saute leek, garlic, red bell pepper and broccoli for a few minutes on the medium heat. Whisk the eggs and add the prepared vegetables. Using the glass cut the circles of bread and place them in every muffin compartment. Fit the bacon around the sides of each compartment and pour the eggs in. Bake for 15-20 minutes.