Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Whole30 Bacon and Egg Cups
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- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 12 servings (1 egg cup)
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 7 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 190 milligrams
- Sodium
- 340 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 9 grams
- Sugar
- 1 grams
Everything you've ever craved from a diner breakfast is present in this Whole30-friendly recipe, which is easy to prepare for a crowd.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 12 servings (1 egg cup)
-
- Nutritional Analysis
- Per Serving
- Calories
- 130
- Total Fat
- 7 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 190 milligrams
- Sodium
- 340 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Protein
- 9 grams
- Sugar
- 1 grams
Ingredients
Directions
- Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
- Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
- Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.
