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Bacon and Eggs in Muffin Cups


This morning my daughter asked for bacon and eggs.  She had a sleepover last night, and they pirated all the milk with late night cereal bowls and we had nothing they wanted.  "Make us eggs?"  

I remembered something I saw on Pinterest recently and didn't want to look it up, so this happened sans directions.  The typical recipe contains TOAST as the base of the bacon and egg cups.  This is the low carb MM version this morning.  ;)  I won't tell you that I totally ate my on TOP of a slice of bread, because I didn't, did.  ;)

  • Bacon slices
  • Eggs
  • Salt and pepper
  • You could also add herbs - chives, scallions, onion?   I used a tiny bit of onion, salt, pepper, oregano, and added a tiny bit of shredded cheese. Next time I plan to use shredded spinach and feta cheese.
  1. Cut bacon slices in HALF.
  2. In a large skillet, cook bacon over medium, until almost crisp. It will continue to cook in the oven.  (Or bake it in the oven until half-cooked...)
  3. Lay bacon slices in X's in the muffin cups and crack an egg over each. 
  4. Alternatively, beat eggs to make scrambled egg cups (I did both...)
  5. Season with salt and pepper. 
  6. Bake until egg whites are just set (or scrambled eggs are puffed and slightly browned...)
  7. Run a small knife around cups to loosen bacon pieces that might have overlapped... and make a valiant attempt at popping up the eggs.  It worked, almost!  


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