Easy Eggs Wrapped in Bacon
Easy eggs wrapped in bacon baked in a muffin pan with cheese for a simple high protein, low carb breakfast. These bacon egg cups are great for meal prep, brunch, or busy mornings.
Ingredients
- 12 bacon slices uncooked
- cooking spray
- ½ cup shredded parmesan cheese
- ½ shredded cheddar cheese or more
- 12 large eggs
- Fine sea salt to taste
- Ground black pepper to taste
- 1 tablespoon fresh chives
Instructions
- Prep: Preheat oven to 400 degrees F. Grease a standard-sized muffin tin with cooking spray.
- Bake the bacon on a baking sheet in the center of the oven for 8-9 minutes, depending on the bacon thickness. Cook until it's lightly browned but still completely bendable. Let cool until able to handle.
- Wrap each slice of bacon in each muffin tin cup, trying to get the bacon as close to the muffin tin outer edge as you can.
- Sprinkle a little parmesan and shredded cheddar cheese to lightly cover the bottom of each cup.
- Carefully crack an egg into each of the cups.
- Add a sprinkle of parmesan cheese and cheddar cheese.
- Bake the eggs on the center oven rack for 10-12 minutes, or until your desired egg doneness. 10 minutes will have a softer yolk, and 12 minutes will cook the egg through.
- Garnish with salt, pepper, and fresh chives. Serve immediately.
Notes
- Shred the cheddar cheese from a block of cheese instead of using pre-shredded cheese since it adds hidden starches and doesn't melt as well.
- You can skip the cheese to make these dairy free.
- Turkey bacon can be used in place of pork bacon, but you won't need to partially bake it since it's already precooked.
- Oven temperatures can vary, please keep an extra close eye on the yolk doneness the first time you make this recipe.
Nutrition
Serving: 1servingCalories: 356kcalProtein: 27gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 13gCholesterol: 418mgSodium: 929mgSugar: 1g
Tried this recipe?Please consider Leaving a Review!