21- Bacon & Egg Cups
Print recipe| Serving Size 1 cup (makes 12) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 100 kcal | ||
| Protein | 8g | ||
| Total Carbohydrate | 1g | ||
| Total Fat | 8g | ||
Ingredients
- 12 thick slices Nitrate free bacon
- 12 Large Whole eggs
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 heaped teaspoon Finely chopped chives
Directions
| Step 1 | |
| Preheat oven to 400 degrees F. | |
| Step 2 | |
| Cook bacon on a large griddle pan for 4-5 minutes. Remove from pan while still pliable, but not crisp. Cool for 1-2 minutes. | |
| Step 3 | |
| Place one piece of bacon in each cupcake tin, wrapping it around the sides. Coach one egg into each cup. Sprinkle on a little salt and pepper. | |
| Step 4 | |
| Bake for 12-15 minutes until bacon is crispy and eggs are mainly set. | |