Eggs make us glow, bacon makes us happy. There’s nothing to hate and everything to love about this recipe.
Simple, easy, fast. This egg and bacon cup recipe is great for breakfast or as a snack.
Dairy free, gluten, sugar and nut free, these egg and bacon cups give you everything your body needs: plenty of healthy fats and quality protein while satiating you for hours!
Egg and bacon cups
- 6 eggs I like duck eggs best
- 6 rashers bacon preservative/sugar free
- salt and pepper to taste
- 1 tbsp olive oil extra virgin - for greasing
- 1 handful cheese of choice leave off for dairy free
- 1 handful fresh herbs optional
Pre-heat the oven to 180°C.
Using a muffin tin (preferably silicon), brush down the insides of the tin with fat of choice: coconut oil, olive oil or butter. If using a hard tin, you can line each one with paper liners.
Line each section with one rasher of bacon. One rasher, depending on size, will usually go around the space and then you may need to cut off a piece to line the bottom.
Crack one egg into each muffin mould.
Crumble some cheese over each egg (optional).
Sprinkle on some fresh herbs (optional).
Season with salt and pepper.
Pop in the oven for around 20 mins or until the eggs have cooked to your preference.
Pop out of the muffin mould and eat immediately or put in the fridge for a later snack.
14.9g Total Fat
1.1g Total Carbs
To glowing from the inside out,