Bacon and Egg Cups
1 package of Nitrate free Organic Turkey Bacon (I like Applegate Farms)
7-8 eggs, depending on how much bacon you use
spinach, mushrooms, peppers, tomatoes, or any veggies you'd like to add! For this recipe I used about 1/2 a cup of chopped spinach and 3 mushrooms.
Pre-heat over to 350 degrees.
Cut strips of bacon in half and press into a muffin tin.
Bake for 20-25 minutes or until slightly crispy.
Put chopped veggies into your bacon cups.
5. Crack an egg into each cup then bake for 30-40 minutes or until the yolk is cooked through.
6. The egg will look a little under-cooked as a shiny film hardens on the top but after about 30 minutes they should be cooked through. Enjoy warm or cold on the go!
Macros - 88 calories, 1g carbs, 5g fat, 9g protein