Bacon and Egg Cups
Nothing says good morning quite like a breakfast of eggs and bacon. Delicious and convenient they're a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.
Servings 1 dozen
Calories 199kcal
Ingredients
- 3 tablespoons of butter
- 1 dozen eggs
- 12 slices of no nitrite bacon cooked & cut into bite-size pieces
- 1/4 pound of broccoli florets sautéed and chopped into bite-size pieces
- 1/4 cup parmesan cheese grated
- 1/4 cup cream
- salt and pepper to taste
Instructions
- Preheat oven to 375℉
- Sauté broccoli florets as I do in this Sautéed Broccoli With Garlic recipe. Set aside.1/4 pound of broccoli florets
- Generously butter each muffin hole. Fill with broccoli and bacon.3 tablespoons of butter, 12 slices of no nitrite bacon
- Whisk eggs in a mixing bowl with salt, pepper parmesan cheese, and cream and add scrambled eggs mixture to each cup filling up about 3/4 of the way.1 dozen eggs, 1/4 cup parmesan cheese, salt and pepper to taste, 1/4 cup cream
- Then bake 15 - 20 minutes. Run a small knife around cups to loosen them, and use a spoon to transfer to plates and serve. Garnish with parsley.
Notes
The recipe requires cooked broccoli, and I suggest sautéing broccoli in garlic and oil for added flavor and a scrumptious touch. However, feel free to steam the broccoli or prepare it in any way you prefer.
You can make this recipe ahead of time! Prepare and bake the muffins, then let them cool. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Reheat in the microwave or oven before serving.
Nutrition
Calories: 199kcal | Carbohydrates: 1.4g | Protein: 16.3g
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