March 30, 2026

Bacon & Egg Breakfast Cups

Serves:

Cooking Time:

< 30 min

Ingredients:

12 rindless streaky bacon
1 small onion, finely chopped
250 g mushrooms, chopped
250 g LANCEWOOD® Medium Fat Smooth Cheese and Chives Cottage Cheese
6 extra large egg whites
125 ml LANCEWOOD® Mozzarella, grated
salt & freshly ground black pepper
paprika
to sprinkle on top
chives, chopped

Method

Preheat the oven to 180°C. Grease a muffin pan.
Spay a frying pan with non-stick spray and fry the bacon. Remove, chop and set aside.
Return the pan and fry the onion until soft. Add the mushrooms and brown.
In a separate bowl, beat the cottage cheese and egg whites together. Stir in the bacon, onions and mushrooms and add the cheese. Season to taste.
Divide the egg mixture evenly and fill the greased muffin pan. Sprinkle with a bit of paprika.
Bake for 25 – 30 minutes until golden and puffed. Leave to cool slightly in the pan.
Sprinkle with chives and enjoy!

HINTS & TIPS:

Use any of these ingredients: chopped ham, small broccoli florets, red and green pepper, corn, tomatoes, fresh herbs, tuna or shredded chicken.