BACON AND EGG CUPS #diet #baacon
If you are following the Paleo or Whole30 diet these Bacon and egg Cups are for you. They are full of protein and easy to eat on the go. {gluten free, paleo, whole30. low carb, keto}
I’m obsessed with these cute Bacon and egg Cups. I’ve made them several times now and perfected my bacon so it becomes crispy. They are super easy to make ahead and can be stored in the fridge or freezer for several days of healthy, protein filled breakfasts on the go.
Hubby takes them in the car on his long commute to D.C. It looks like the yolk would break and make a mess but it’s solid under there.
I also love taking these Paleo Quiche Cups on the go.
The kids love these because they are so darn cute. Sometimes all you have to do is put the same food in a different wrapping paper and you get a renewed interest. They pick off the chives (they are green after all) and I add grated cheddar to the tops of theirs. You could also scramble the eggs a bit and mix in veggies but then it becomes more of a quiche and loses that pretty yellow yoke. After all, we eat first with our eyes!
These would be perfect for a Mother’s Day Brunch or breakfast in bed. Hint, hint kiddos.
Fish Tacos with Chipotle Lime Crema #dinner #yummy
- 12 eggs
- 12 pieces nitrate free bacon (paleo approved if necessary)
- 1 tbsp chopped chives
- salt and pepper
Instructions :
- Preheat oven to 400 degrees.
- Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
- Grease your muffin tins.
- Put one piece of bacon in each hole, wrapping it around to line the sides. Crack the eggs in each hole. Top with chopped chives. Salt and pepper to taste.
- Cook for about 12-15 minutes or until bacon is crisp. Watch closely.