So I’ve had people ask me if I have been getting any pregnancy cravings lately? And honestly with Annabelle I NEVER had any! I was so disappointed, I really wanted to crave ice-cream and pickles. But with my current pregnancy the ONLY craving I have had is pickles (by themselves) AND a crazy instant craving when something pops into my head. This morning I opened the refrigerator and got a smell of bacon and I had to have it LIKE RIGHT NOW.
So I whipped up these spinach, feta and bacon egg cups. They are great for a grab and go breakfast and can easily be reheated and stored.
I added spinach and feta to mine, but you could easily add any veggies you would like.
You can also make these ahead for meal prep, I would store up to 6 in the fridge and then freeze the rest. Just pop in the microwave for 30 seconds before serving.
Spinach, Feta and Bacon Cups
*Makes 6 egg cups (can double the recipe to make 12)
-6 slices of bacon (or turkey bacon)
-handful of spinach
-handful of feta cheese
**Use your 21 day fix containers to measure the spinach and feta
1. Spray a muffin tin with non stick spray.
2. Wrap each slice of bacon in a circle and place in each individual hole.
3. Bake JUST the bacon at 400 for 10-12 minutes (You don’t want to cook it all the way)
4. In a bowl add your eggs and mix with a fork.
5.Once bacon timer is done, remove from oven and let cool.
IF your cups are filled with bacon grease you can discard the grease.
6.Making sure the bacon stays wrap, fill each bacon hole with the egg mixture, until halfway through.
7.Next add your diced spinach & feta crumbles to each cup.
8.Bake at 400 for 10-12 minutes or until eggs are cooked through and bacon is crispy.
21 day fix container count:
One egg cup counts as two red, .5 green and .5 blue, You can easily adjust the container count by measuring out and adding more or less veggies. You could also do turkey bacon instead of regular bacon (I didn’t have any on hand).