Bacon and Egg “Cupcakes”



Coconut oil

6 strips bacon

6 eggs

Crumbled feta

Chopped chives, rosemary and other herbs of your choice

[makes 6]


Preheat the oven to 400 degrees F and lightly grease an6 muffin pan. Use a bacon strip to line each muffin cup, 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 for 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 cheese and herbs 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 pan. Serve hot or warm.

For greener option, place a small broccoli floret in each cup, use only 5 eggs and beat them lightly with a fork before dividing among 6 cups 

I also tried cooking my bacon in a pan before baking and I love it! Nice and crunchy!

Munch Safely,


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