Bacon & Egg Cups

Makes 2 Servings

Macros: 370 cal, fat 31g, carbs 1g, protein 20g, fibre 0


4 slice Bacon

1/3 tsp Avocado Oil

4 Eggs

Sea Salt & Black Pepper (to taste)


Preheat the oven to 400ºF (204ºC).

Cook the bacon in a large pan over medium heat for 4 to 6 minutes until cooked through but still bendable. You don't want it to be crispy. Transfer to a paper towel-lined plate and let cool slightly.

Lightly oil the cups of a muffin pan with the oil.

Line the muffins cups with a ring of the cooked bacon. Crack an egg into the centre of the bacon ring. Season with sea salt and pepper.

Bake for 11 to 13 minutes or until the egg yolk has set.

Remove from the muffin tin and let cool slightly on a cooling rack. Enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is two egg cups.

Additional Toppings: Fresh herbs, shredded cheese, red pepper flakes, hot sauce.






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