🍳🥓 Whether you’re a bacon and eggs fan for breakfast or dinner, this recipe will have you wanting more with these bite-sized bacon and egg cups! 🍳🥓
12 strips of sugar-free bacon (10oz)
2 red potatoes, sliced 1/8 inch thick, rounded end discarded
1 small red bell pepper, finely chopped
12 large eggs
2 tablespoons chopped fresh chives
Hot sauce, for serving
- Preheat the oven to 400 degree F. Wrap 1 piece of bacon around the inside of cup of 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 and the bacon begins to look crisp and turn light brown on the edges, 10-12 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 yolk are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chive s and serve with hot sauce if desired.
Total Fat: 7g
Sat. Fat: 2.5
Cholesterol: 190 mg
Sodium: 340 mg
Protein: 9g Sugars: 1g