Bacon & Egg Cups With Basil Pesto

Prep Time
Cook Time
Ready In

"Not sure were this originated from but was handwritten on a piece of paper and in a folder of recipes I have."

Original recipe yields 12 servings


  • Serving Size: 1 (230.4 g)
  • Calories 368.6
  • Total Fat - 24.8 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 771.2 mg
  • Sodium - 571.1 mg
  • Total Carbohydrate - 2.2 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.9 g
  • Protein - 31.6 g
  • Calcium - 119.4 mg
  • Iron - 4 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat fan-forced oven to 180 degrees.

Step 2

Place frypan over medium heat, when hot, add ghee and allow to melt and then add mushrooms and toss well with salt and allow mushrooms to cook through, adding a splash of water if needed and when softened, set aside.

Step 3

Place basil leaves, garlic, lemon juice and liquid coconut oil in a small blender or food processor and blitz on medium speed until a smooth paste has formed, add a little salt to season.

Step 4

Grease a 12-pan muffin tray with coconut oil and ghee.

Step 5

Slice bacon in half lengthways and line the sides of each individual pan with bacon.

Step 6

Whisk eggs and chilli flakes in large mixing bowl and then place in a pourable jug.

Step 7

Place one tablespoon of cooked mushroom mixture into each individual pan and top with egg mixture, a few teaspoons of basil pesto, and some little chilli flakes.

Step 8

Bake for 15–20 minutes in a preheated oven, egg should be just set but still soft in the middle.

Step 9

Remove from oven, allowing the bacon and egg cups to rest for 5 minutes before turning out by taking a butter knife and run it around the edge of each pan and carefully remove and serve warm or chilled.

Step 10

Tips: To make a vegetarian version of this dish, use zucchini instead of bacon. Slice lengthways and lightly pan fry to soften then use zucchini in the same way as bacon.

Tips & Variations

No special items needed.