AuthorMirthe EcklCategoryCow-dairy free, Dinner, High Protein Meal, Keto, Keto/ Low Carb Breakfast, Kids, Low Carb Lunch, Paleo, Party FoodDifficultyBeginnerBacon and egg cupcakes for a tasty low carb protein kick that your kids will love. Combine with greens for that extra health hit.
Preheat the oven to 200°/400°F and lightly grease two cups of a 6-cup-muffin tray.
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.
If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.
Gently crack one egg into each bacon cup, then sprinkle with feta and chives, if desired.
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.
Serve hot, warm or cold.
Ingredients
Directions
Preheat the oven to 200°/400°F and lightly grease two cups of a 6-cup-muffin tray.
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.
If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.
Gently crack one egg into each bacon cup, then sprinkle with feta and chives, if desired.
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.
Serve hot, warm or cold.