Bacon & Egg Vege Cups with Feel Good Protein Collagen

Method

• Step 1

  Preheat Oven to 200 Degrees Celsius.

• Step 2

  Dice mushrooms, onion, spinach, and capsicum into small pieces.

• Step 3

  Keeping the spinach in a separate bowl, put the chopped mushrooms, onion, and capsicum into the same bowl and mix.

• Step 4

  Dice the bacon and coriander into small pieces.

• Step 5

  Crack eggs into an easy pour container.

• Step 6

  Add 1 scoop of the Feel Good Tasteless Protein Collagen into the eggs and stir well (if you are worried about clumping, sieve the collagen powder into the eggs).

• Step 7

  Add salt, pepper, paprika, and garlic powder to the eggs and stir.

• Step 8

  Add bacon to a hot pan and cook, remove from heat once done.

• Step 9

  Lightly spray a muffin tray with oil.

• Step 10

  Add a small amount of spinach to each muffin tray space.

• Step 11

  Add one spoonful of mixed veges to each muffin tray space.

• Step 12

  Add one spoonful of cooked bacon to each muffin tray space.

• Step 13

  Pour egg mixture into each space of the muffin tray (only fill half way as the mixture will rise a little bit).

• Step 14

  Use a chopstick to push the veges down and ensure the egg is fully covering everything in the space.

• Step 15

  Top each space with coriander (optional).

• Step 16

  Cook in the oven for 20 minutes at 200 Degrees Celsius, until the egg whites and yolks are completely set..

• Step 17

  Take out of the oven and use a knife to go around the edges of each cup. Place on a wire rack to cool.

• Step 18

  Enjoy!