Easter Feast

Breakfast cups

Here's an easy and inventive way to serve up a cooked breakfast for a crowd.

  • 8
  • 5
  • 25
  • 8 slices wholemeal bread
  • 50g unsalted butter, melted
  • 16 strips streaky bacon
  • 8 eggs
  1. Heat oven to 200°C/180°C fan/Gas 6. Trim the crusts from the bread. Brush one side of each slice with butter and cut in half.
  2. Brush an 8-hole muffin tin with the remaining butter and line each with two bread halves, overlapping to cover the base.
  3. Lightly cook the bacon in a large non-stick pan (under-cook it slightly; it will finish cooking in the oven). Line each bread cup with two slices, allowing the ends to poke out.
  4. Break an egg into each cup. Season and bake for 18-20 minutes, until the egg is cooked through.

Per cup: calories 348 (17%), sugar 0.9g (1%), fat 25g (36%), saturates 9.4g (47%), salt 2.3g (38%) of your guideline daily amount

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