Bacon-Egg Cups

Nut-Free

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 3 (2 cups each)

Pressed for time in the morning? Take a classic bacon and eggs recipe, prepare in muffin tins and voilà! An instant high-protein, high-fat healthy fast-food breakfast that you can reheat in the microwave or toaster oven.

• 6 slices bacon, partially cooked and still bendable
• 1½ cups (1 ounce) baby spinach
• 1 ounce grated cheese (Swiss, cheddar, and Parmesan are good choices)
• 6 large eggs
• Salt and black pepper
• 3 fresh chives, chopped
• 1 teaspoon chopped fresh parsley (optional)

Preheat the oven to 400°F. Grease 6 muffin cups or line with silicone liners.

Line the sides and bottom of each muffin cup with a slice of bacon to form a cup. Divide the spinach and cheese evenly among the bacon cups. Crack each egg into a bowl and gently pour one egg over the spinach and cheese in each cup.

Season the top of each egg with salt and black pepper and then sprinkle the chives and parsley (if using) on top.

Bake for 20 to 25 minutes, until the bacon is fully cooked and the eggs no longer jiggle.

Note

The eggs can be beaten first for a more frittata-style muffin.

Nutritional Data

349 calories, 29g fat, 482mg sodium, 0g fiber, 1g carbohydrates, 19g protein

1g net carbs, 1% carbs, 22% protein, 77% fat