“Breakfast cups”

A few weeks ago I was given the chance to take part in an awesome competition powered by the incredible Georgie’s pork. To be honest, I was SO nervous. BUT because I was nervous, I knew I HAD TO do it. That’s the thing about life, isn’t it…We become so comfortable with being comfortable when we really should be challenging ourselves to get uncomfortable…That’s where growth happens!

Anyway…After work on a Friday, I rushed home, got ready and headed to Salt Rock, ingredients in hand, to try my hand and cooking up one of my favourite dishes (In the pursuit of showing others that #theincrowd is where its at!!! aka…Cooking instead beats cooking on the braai LOL…

Anywhooooo I am so chuffed with these awesome little cups that I made…They are sooooo good and can be made as part of your meal prep so PLEASE give them a bash xxx


Breakfast cups


  • 12 slices of bacon (I used Georgies smoked bacon but chicken bacon will also work)
  • 6 egg whites
  • 2 whole eggs
  • 1/2 a red onion, finely chopped
  • 1 bell pepper, chopped
  • a small handful of mushrooms, chopped
  • a handful of baby spinach
  • 1/2 tsp crushed garlic
  • Salt and pepper to taste


  1. Preheat oven to 180 degrees and spray a muffin tray with some cooking spray.

  2. Take a strip of bacon and line it around each muffin holder followed by placing some baby spinach into the centre of each muffin holder to act as a base. Set aside.

  3. To a non stick pan, add the garlic, mushrooms and bell pepper to soften slightly. You just want the onions to turn a slight translucent colour. Set aside.

  4. To a bowl add the eggs and egg whites and whisk together. This shoudn't take too long. Add the salt and pepper and whisk again.

  5. Add some of the cooked veggies to each tray and then top it off by pouring some of the egg mixture into each holder. Optional: Top with a small grating of low fat mozarella.

  6. Pop into the oven and bake for 20 to 25 minutes

Jo's Notes

You can keep these in an airtight container for up to 4 days.



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