Bacon & Egg Cups
These little bites of heaven are the ultimate meal prep item as they’re great for a grab-and-go breakfast item or the perfect snack. I even throw a couple alongside my mixed greens salad for added protein. They’re super portable so are awesome for lunches or handy for traveling, plus, they’re full of healthy fats so are helpful in stabilizing energy levels throughout the day.
Try switching up the ingredients, perhaps using Canadian bacon as the base of the cup or even adding in some spinach leaves for a little fiber. Check out my Bacon & Egg Bake and Mini Omelets for other quick, tasty, and healthy breakfast ideas!
INGREDIENTS
1TBS oil (enough to grease muffin tins)
12 Farm fresh eggs
12 pieces of bacon
1 Strohauer Farm russet potato or sweet potato, thinly sliced and lightly roasted (Toss slices in oil, place on baking sheet covered in parchment paper, place in oven at 350*F for about 7-10 minutes until soft)
Sea salt to taste
Red pepper flakes to taste
Preheat oven to 350*F.
Pre-cook bacon at 350*F for 8-10 minutes. Bacon should be cooked halfway through.
Remove from oven and allow to cool.
Grease muffin tins with oil so that they are well coated.
Line the sides of muffin tins with a slice of bacon.
Gently press roasted potato slice into muffin tin.
Crack egg into muffin tin.
Place in oven for approximately 15 minutes or until eggs are cooked.
Remove from oven and garnish with sea salt and red pepper flakes.
