Need a low-carb, gluten-free breakfast you can eat on the go? Try these easy-to-make Bacon Egg Cups.
There’s nothing like the smell of bacon cooking in a skillet to get the household moving in the morning. Turkey bacon is fine and I use it often, but nothing beats the porky goodness of real bacon. I like to use center-cut bacon because it doesn’t seem to have as much fat.
To make these Bacon Egg Cups, all you need to do is pre-cook the bacon for a few minutes, wrap each slice around the rim of a muffin cup, then add an egg, Parmesan, and seasonings. What could be simpler? If you want to make them ahead of time for reheating later, undercook them a bit on the first pass.
Serve with fresh fruit or a small portion of Garlic Home Fries with Kale if you can afford the carbs.
- 6 slices center-cut bacon
- 6 large eggs
- Herbes de Provence
- 2 tablespoons grated Parmesan cheese
- kosher salt
- freshly ground black pepper
- 1 scallion, thinly sliced
- In a large skillet, pre-cook the bacon for about 2 to 3 minutes. Drain on paper towels.
- Preheat oven to 375°F.
- Spray a 6 cup muffin tin with cooking spray. Wrap a bacon slice around the perimeter of each cup, creating rings.
- Crack an egg into a small custard cup or bowl, then transfer it to one of the muffin cups. Repeat with remaining eggs.
- Sprinkle eggs with Herbes de Provence, Parmesan, salt, and pepper.
- Bake eggs and check them after 10 minutes to see if they’re cooked the way you like them. If they are still jiggly in the middle, put them back in the oven for an additional 5 minutes. (They were perfect for us after about 15 minutes.)
- Remove to a plate and sprinkle with scallions.