With thousands of things going on in the morning you often don’t have time to make a nutritious breakfast that sets you up for the rest of the day. This
month’s recipe is a healthy, easy to make, grab and go breakfast that’s packed with goodness.


  • 10 slices good-quality bacon (leave bacon out if vegetarian or vegan)
  • ½ tablespoon olive oil
  • 220 grams mushrooms, sliced
  • 3 cups spinach
  • 6 large eggs
  • ¼ cup unsweetened almond milk (any milk will work)
  • Ground salt and pepper to taste
  • 1/3 feta or goat cheese crumbles (or any cheese you like)


Step one: Preheat oven to 400 degrees. Add bacon slices to muffin pan, wrapping them in a circle around the edges of the tin. Bake
for 15 minutes.

Step two: While the bacon is cooking saute your veggies: In a large skillet, add in olive oil, garlic and mushrooms; saute for 5
minutes or until mushrooms cook down and begin to turn a slight golden brown. Once that happens, add in spinach and cook for another 2 minutes or until
spinach wilts. Set aside.

Step three: In a large bowl, whisk together eggs and almond milk. Season with salt and pepper. Set aside.

Step four: When bacon is done cooking, remove from oven and rearrange the slices. Most likely they will have shrunk up during baking;
simply pull the slices back with a fork towards the edges so that’s there’s enough room to add in the veggies and egg mixture.

Step five: Evenly distribute veggies between each muffin cup, then pour egg mixture in each cup filling a little more than halfway
or so that there is even distribution. Sprinkle with cheese.

Step six: Bake for 15 minutes. Once done, cool for two minutes, then run the edge of a knife around each egg cup and remove from
pan. Serve with a side of avocado slices.

Makes 10 egg cups. 1 serving = 2 egg cups.

Recipe Notes

Feel free to leave out the cheese if you want to make these dairy free

For a new flavour: Try adding in 1/2 cup diced grape tomatoes + 1/3 cup shredded mozzarella + 1/4 cup basil ribbons

A evening version: 1/2 cup finely chopped sauteed broccoli + 1/2 cup cheddar cheese

Any cheese or veggies should work well in these egg cups, just make sure they don’t have a lot of moisture otherwise the egg cups might get soggy (example:
zucchini or really juicy tomatoes)


  • Servings: 5 servings
  • Serving size: 2 bacon egg cups
  • Calories: 209kcal
  • Fat: 15.5g
  • Saturated fat: 5.7g
  • Carbohydrates: 2.7g
  • Fiber: 0.9g
  • Sugar: 1g
  • Protein: 16.3g

The 2021 Line-Up: Sponsored Clubs

Last year wasn't a great one for any sort of organised activity, and community sport was no different! ...

Getting Comfortable on the Bike 101

with Dan Lovegrove, Ethos Health physio and cycling nut Physiotherapist Dan Lovegrove is our resident cycling guru - ...

$20 off!

Do you know how to get $20 off a consult, product, or InBody scan at Ethos Health? Just ...

Diastasis Recti (Abdominal Separation)

What is Diastasis Recti? Diastasis Recti is a fairly common condition (30% of pregnancies and postpartum), in which ...

Don’t Dine Al-Desko

Many of us think that eating lunch at our desks, or dining "al-desko", is an efficient way to ...
Dr Trent Watson - CEO & Fatigue Consultant

I’m a Dietitian… but what do I actually do?

Listen here Ask someone in the street what a dietitian does and they can probably tell you the ...