Modified from https://www.lurongliving.com/challenge2013/members/recipes/breakfast/bacon-and-egg-cups
I’ve seen lots of these egg cup recipes going around but had yet to try them. This recipe seemed simple enough, though I added to it since I was concerned the flavor might not be enough for me. Haven’t tried an egg cup yet since I made them for the week, but I had extra egg after filling my cupcake tin (I used 10 eggs but next time I’d just use 6 for 6 cups since they expand quite a lot) so I made a frittata. Tasted that, and it was delicious!! Can’t wait to reheat one of the cups in the toaster oven in the morning end enjoy.
ETA: making these a year later as I try to go more full force with the Whole Life Challenge, and I’ve since discovered my new favorite seasoning, herbamare. So simple and delicious! I’ve added it into the recipe below, and noted that the spinach and sun dried tomatoes are options — also good in these are chopped mushroom, and really any veggie you like. Such a great make-ahead breakfast for the week!
6 slices of nitrate free turkey bacon
2-3 tsp coconut oil
1/2 medium onion, chopped
2-3 cloves garlic, chopped
6 eggs, whisked
1/2 cup spinach leaves, coarsely chopped (optional)
1/2 cup sun dried tomatoes, sliced into small pieces (optional)
1 tsp herbamare or sea salt and freshly ground pepper, to taste
Preheat oven to 375 degrees.
Precook turkey bacon on medium-high heat on the stove or at 375 degrees in the oven. Set aside on paper towels. While the bacon is cooking, chop the onion and garlic. Heat at medium-high heat with 1 tsp coconut oil, saute to taste (I love mine caramelized), and set aside. While the onion and garlic is cooking, beat the eggs in a large measuring cup and season lightly with herbamare or with salt and pepper. Coarsely chop spinach and sun dried tomatoes.
Grease muffin tins with coconut oil and line with bacon. Line each bacon-lined cup with the onion and garlic mixture and fill about half way with the egg mixture. Add spinach by large pinch to each cup, followed by 3-4 pieces of sun dried tomato. Bake for 25 minutes and let sit for 3-5 minutes before removing with a butter knife.