In order to save time, I made these bacon and egg cups by filling a muffin tin with bacon, cracking and egg into each one, and baking. I am serving one of my bacon and egg cups with a small tin of beetroot and some leftover gluten free spinach gnocchi.
This is another meal from yesterday that uses the bacon and egg cups. Only in this case, I have smeared Kraft cheese spread on top of the bacon and egg cups and used rice that I precooked a stored away in the freezer for later use.
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