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Bacon and Egg Cups

Serving Size

3

Ingredients

  • 6 slices bacon
  • 6 eggs
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • Sea salt & black pepper to taste

Directions

  • 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 olive oil.
  • Line the muffin cups with a ring of cooked bacon. Crack an egg into the center of the bacon ring and season with sea salt and pepper.
  • Bake for 11 to 13 minutes or until the egg yolk has set. For a firmer yolk, bake for a few minutes longer.
  • Remove from the muffin tin and let cool slightly on a cooling rack. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. Additional Toppings: Fresh herbs, shredded cheese, red pepper flakes, or hot sauce. Add fiber: Add a side of berries, roasted veggies, or sprouted grain seed toast for a complete breakfast. Depending on the serving size and person, this might make it less GD-friendly.

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