Serves 12
45 min
Whole30 Bacon and Egg Cups
Recipe GLPR3ef0d14719b5e9
Individual baked egg cups lined with crispy bacon and filled with roasted potatoes, bell peppers, and eggs. A protein-rich, Whole30-compliant breakfast or brunch dish that comes together in under 45 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
12 strips sugar-free bacon (about 10 ounces)
2 red potatoes, sliced 1/8 inch thick
1 small red bell pepper, finely chopped
12 large eggs
2 tablespoons fresh chives, chopped
Hot sauce, for serving
Directions
Preheat your oven to 400°F. Carefully wrap each bacon strip around the inner wall of a cup in a 12-cup muffin tin, creating a bacon-lined ring. Place one potato slice in the bottom of each cup, then distribute the chopped red bell pepper evenly among all the cups.
Place the muffin tin in the preheated oven and bake for 10 to 12 minutes, until the bacon fat renders and pools at the bottom of each cup and the bacon edges begin to turn light brown and crisp.
Remove the tin from the oven. Crack one egg into each cup, positioning the yolk inside the bacon ring. Return to the oven and bake for approximately 10 minutes more, until the bacon is fully crisp, the egg whites are completely set, and the yolks remain runny.
Remove the tin from the oven and use an offset spatula to carefully loosen the edges of each egg cup, then transfer them to a serving platter. Garnish with fresh chopped chives and serve with hot sauce on the side.
