These 3-Ingredient Bacon and Egg Cups are rich in protein and bound to keep you full for hours!
Bacon and egg lovers, these breakfast cups are for you! Portable, mess-free and easy to make, what else could you ask for?
To make these bacon and egg cups, begin by weaving a lattice to form the bacon base. Weave three bacon strips together for each cavity of a large muffin pan. Use your fingers to press the bacon strips together so that there are as little holes in the weave as possible. Crack an egg into each bacon weave and then bake for 25 minutes for a soft yolk, or 30 minutes for fully set eggs. Spoon out the cups and serve with freshly chopped parsley!
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Tip: I’ve made lattices for the cups, but if you prefer to use less bacon, simply use one single slice of bacon to form a circular “wall” in each cavity. Crack an egg inside and follow the same cooking instructions.
3-Ingredient Bacon and Egg Cups
3-Ingredient Bacon and Egg Cups
Felicia LimTools
- Muffin pan
Ingredients
- 18 slices of regular-cut bacon
- 6 eggs
- 2 T chopped fresh parsley
- Salt and pepper to taste (optional)
Instructions
- Preheat the oven to 350°F and spray a six-cavity, large muffin pan with coconut oil.
- Create a lattice for each egg cup by weaving three bacon slices together. Press down into each muffin cavity so there are as little holes as possible.
- Crack an egg into each cavity.
- Bake for 25 to 30 minutes until the eggs are fully cooked.
- Use a spoon to remove the bacon and egg cups from the muffin pan. Garnish with freshly chopped parsley and serve.
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