Bacon and egg cupcakes for a tasty low carb protein kick that your kids will love. Combine with greens for that extra health hit.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins
 1 tbsp butter/ghee or coconut oil (choose coconut oil if dairy-intolerant)
 2 rashers natural bacon
 2 eggs
Optional
 20 g feta (unless dairy intolerant)
 1 tsp chives, finely chopped
1

Preheat the oven to 200°/400°F and lightly grease two cups of a 6-cup-muffin tray.

2

Use the bacon rashers to line greased cups, looping or pressing the bacon around the sides and using any small broken bits to line the bottom. It needn’t be a perfect job- feel free to use extra bits to fill the gaps.

3

If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.

4

Gently crack one egg into each bacon cup, then sprinkle with feta and chives, if desired.

5

Bake for 15 minutes until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray.

6

Serve hot, warm or cold.

Ingredients

 1 tbsp butter/ghee or coconut oil (choose coconut oil if dairy-intolerant)
 2 rashers natural bacon
 2 eggs
Optional
 20 g feta (unless dairy intolerant)
 1 tsp chives, finely chopped

Directions

1

Preheat the oven to 200°/400°F and lightly grease two cups of a 6-cup-muffin tray.

2

Use the bacon rashers to line greased cups, looping or pressing the bacon around the sides and using any small broken bits to line the bottom. It needn’t be a perfect job- feel free to use extra bits to fill the gaps.

3

If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.

4

Gently crack one egg into each bacon cup, then sprinkle with feta and chives, if desired.

5

Bake for 15 minutes until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray.

6

Serve hot, warm or cold.

Bacon & Egg Cupcakes

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