Breakfast Pork Cups
These pork cups are great to have in the fridge for quick breakfast on the go or to pop into lunch boxes. Very easy for Mum to make and yummy for the kids to eat. This would also be great if you doubled up on the pork cups as part of your weekly bulk cooking prep.
Ingredients:
- 500g Pasture Fed Pork Mince
- 1 tbsp fresh thyme, chopped
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp sea salt
- Freshly ground black pepper
- 2 cups fresh spinach, chopped
- 1 cup cheddar cheese, grated (optional)
- 12 eggs
- freshly chopped chives for garnish
Method:
- Pre-heat oven to 180 degrees and lightly grease your muffin tray.
- In a large bowl, combine pork mince, thyme, garlic, paprika, cumin, salt and pepper.
- Add a small handful of the seasoned pork to egg muffin tin hole and press around the sides to create a ‘cup’.
- Divide spinach and cheese if using evenly amongst the pork cups and then crack an egg on top.
- Bake until eggs are set and pork mince is cooked through – approximately 20 minutes.
- Garnish with chives and serve or store in fridge ready for breakfast and lunch.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!
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