Recipes.

Baked Breakfast Cups Two Ways

By Chelsea McCallum


Baked Breakfast Cups Two-Ways - Keys2words
Photo by: Ella Martin
  • 10 servings
  • Prep - 10 mins
    Cooking - 30 mins
  • Total - 40 mins
Baked Breakfast Cups Two-Ways - Keys2words
Photo by: Ella Martin

Whether your mum has a sweet tooth or loves a savoury start to the day, these are the perfect brekkie in bed bites for Mother's Day! And, we’ve made sure there’s enough for the whole fam to enjoy too!  

Servings: 10
Preparation: 10 mins
Cooking: 30 mins

Ingredients

  • 1/3 cup coconut oil, extra for greasing.
  • 2 cups rolled oats.
  • 1 tablespoon chia seeds.
  • 8 large eggs.
  • 1/4 teaspoon sea salt.
  • 1 teaspoon vanilla extract.
  • 1/2 teaspoon rosemary, dried.
  • 150 g bacon, finely diced.
  • 1 cup full-fat plain or Greek yoghurt.
  • 250 g mixed berries, fresh or frozen.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 12-hole muffin tin with a little coconut oil.
2. In a large bowl, coconut oil, combine oats, chia seeds, eggs, salt and two tablespoons of hot water. Set aside for 10 minutes to allow the chia seeds to become jelly-like. Add half the mixture to a second medium bowl.
3. To one bowl, add vanilla extract. This will be your sweet version. To the second bowl, add dried rosemary. This will be your savoury version.
4. Evenly distribute the two mixes between the muffin tin, keeping the sweet crusts to one side and the savoury crusts to the other. Use your fingers to to press the mixture into the sides and base of the muffin tin. There should be 5 sweet cups and 5 savoury cups. Bake for 10-15 minutes, until golden.
5. Let Breakfast Cups cool completely. Carefully remove the sweet crusts and set aside. You may require a knife to lever the cups. Leave savoury crusts in the tin and crack an egg into each crust. Sprinkle with bacon bits and bake again for a further 10-15 minutes, depending on how runny you like your eggs.
6. Whilst the savoury Breakfast Cups are cooking, fill your “sweet cups” with yoghurt and top with berries. Carefully remove the savoury cups and serve immediately.


Note

Gluten-free: Use certified gluten-free oats.

Dairy-free: Use coconut yoghurt in place of Greek yoghurt.

Whether your mum has a sweet tooth or loves a savoury start to the day, these are the perfect brekkie in bed bites for Mother's Day! And, we’ve made sure there’s enough for the whole fam to enjoy too!

Ingredients

  • 1/3 cup coconut oil, extra for greasing.
  • 2 cups rolled oats.
  • 1 tablespoon chia seeds.
  • 8 large eggs.
  • 1/4 teaspoon sea salt.
  • 1 teaspoon vanilla extract.
  • 1/2 teaspoon rosemary, dried.
  • 150 g bacon, finely diced.
  • 1 cup full-fat plain or Greek yoghurt.
  • 250 g mixed berries, fresh or frozen.

Directions

1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a 12-hole muffin tin with a little coconut oil.
2. In a large bowl, coconut oil, combine oats, chia seeds, eggs, salt and two tablespoons of hot water. Set aside for 10 minutes to allow the chia seeds to become jelly-like. Add half the mixture to a second medium bowl.
3. To one bowl, add vanilla extract. This will be your sweet version. To the second bowl, add dried rosemary. This will be your savoury version.
4. Evenly distribute the two mixes between the muffin tin, keeping the sweet crusts to one side and the savoury crusts to the other. Use your fingers to to press the mixture into the sides and base of the muffin tin. There should be 5 sweet cups and 5 savoury cups. Bake for 10-15 minutes, until golden.
5. Let Breakfast Cups cool completely. Carefully remove the sweet crusts and set aside. You may require a knife to lever the cups. Leave savoury crusts in the tin and crack an egg into each crust. Sprinkle with bacon bits and bake again for a further 10-15 minutes, depending on how runny you like your eggs.
6. Whilst the savoury Breakfast Cups are cooking, fill your “sweet cups” with yoghurt and top with berries. Carefully remove the savoury cups and serve immediately.

Note

Gluten-free: Use certified gluten-free oats.

Dairy-free: Use coconut yoghurt in place of Greek yoghurt.

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