Baked Breakfast Egg Cups- A Make Ahead Breakfast

• Gluten free

• Meat

  • 6 slices Bacon, cooked and chopped

• Produce

  • 2 cups Baby spinach, leaves
  • 1/4 tsp Red chili flakes

• Refrigerated

  • 7 Eggs

• Baking & Spices

  • 1 cup Red pepper, jarred roasted sweet

• Dairy

  • 2 cups Cheddar cheese, grated
  • 1/2 cup Parmesan cheese, grated

Found on thefoodblog.net

Ingredients

• 6 slices bacon, cooked and chopped
• 2 cups baby spinach leaves, stemmed and chopped
• 1 cup jarred, roasted sweet red pepper, sliced
• 2 cups cheddar cheese, grated
• 1/4 tsp red chili flakes
• 7 eggs,beaten
• 1/2 cup Parmesan cheese, grated

Directions

• Pre heat oven to 350°
• Use olive oil or cooking oil spray to grease a 12 cup muffin tin
• In a large bowl, combine bacon, spinach, sweet red pepper, cheddar cheese, and chili flakes.
• Add beaten egg, and stir to combine well
• Spoon mixture into muffin cups, dividing evenly by 12
• Top each muffin cup filled mixture with Parmesan cheese
• Bake in centre of oven for 20 minutes.
• Remove from oven and serve immediately, or allow to cool and keep in fridge for up to 2 days, or freeze.