Read...
I’m obsessed with these cute Bacon and Egg Cups. I’ve made them several times now and perfected my bacon so it becomes crispy. They are super easy to make ahead and can be stored in the fridge or freezer for several days of healthy, protein filled breakfasts on the go.I’m obsessed with these cute Bacon and Egg Cups. I’ve made them several times now and perfected my bacon so it becomes crispy. They are super easy to make ahead and can be stored in the fridge or freezer for several days of healthy, protein filled breakfasts on the go.
INGREDIENTS
- 12 organic eggs
- 12 pieces nitrate free bacon paleo approved
- 1 tbsp chopped chives
- salt and pepper to taste bacon is salty so be careful
INSTRUCTIONS
- Preheat oven to 400 degrees. Grease your muffin tins.
- Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels
- Put one piece of bacon in each hole, wrapping it around to line the sides.
- Crack the eggs in each hole.
- Top with chopped chives. Salt and pepper to taste.
- Cook for about 12-15 minutes or until bacon is crisp. Watch closely.
Source seasonalcravings.com
 |
| pint it |
