WHOLE30 BACON AND EGG CUPS
Everything you've ever craved from a diner breakfast is present in this Whole30-friendly recipe, which is easy to prepare for a crowd.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 12 servings (1 egg cup)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
- Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
- Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.
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Clemo Dalton
[email protected]Didn't like it
Angela Maynard
[email protected]These were a bit too expensive to make. I think I would try a different recipe next time.
Amanuel Demisse
[email protected]These were a bit too difficult to make. I think I would try a different recipe next time.
Baloch Baloch
[email protected]These were a bit too dry. I think I would add some more milk or cream next time.
Raj Motiyani
[email protected]These were really bland. I think I would add some more salt and pepper next time.
Maryam Auwal
[email protected]These were a bit too greasy for my taste. I think I would try them again with less bacon.
Ayomi GOLD
[email protected]I'm not a big fan of eggs, but I loved these. The bacon and cheese really helped to balance out the flavor of the eggs.
Bre Mbewe
[email protected]These are a great way to get your kids to eat their vegetables. My kids love these and they don't even realize they're eating peppers and onions.
Willmar Buranda
[email protected]These are perfect for meal prep. I make a batch on Sunday and then I have breakfast and lunch all week.
EANUR MD
[email protected]These are a great grab-and-go breakfast. I make a batch on the weekend and then I have breakfast all week.
Talha Mahar Talha Mahar
[email protected]I love that these are Whole30 compliant. I'm always looking for new Whole30 recipes and these fit the bill perfectly.
Jackie Mackay
[email protected]These are a great way to use up leftover bacon and eggs. I always have a few extra eggs in the fridge and these are a perfect way to use them up.
Liam Cleary
[email protected]I made these for breakfast this morning and they were a lifesaver! I was running late and these were quick and easy to make.
Paula Craft
[email protected]These were so easy to make and they turned out great! I used turkey bacon and it was still delicious.
Anuradha Indika
[email protected]I'm not a fan of bacon, but I loved these egg cups! The eggs were cooked perfectly and the peppers and onions added a nice flavor.
Perfect Piano
[email protected]These bacon and egg cups were a hit with my family! They were easy to make and tasted delicious. I especially loved the crispy bacon and the fluffy eggs.