Bacon and Egg Cups – IBD Medical

Bacon and Egg Cups

by IBD Medical on May 29, 2020

diabetes recipes snack breakfast healthy meal protein keto

Do you need a low-carb, gluten-free breakfast? This is the recipe for you. You can even make these ahead of time for a quick, easy and delicious breakfast. If cooking ahead of time, slightly undercook them so that you can reheat them later.

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Serves: 6 (1 cup per serve)

Ingredients:

  • 6 slices of bacon, centre cut
  • 6 large eggs
  • Herbs de Provence
  • 2 tablespoons parmesan, grated
  • Salt
  • Freshly ground pepper
  • 1 scallion, thinly sliced

Method:

  1. Heat a medium-sized frying pan, pre-cook the bacon for 2-3 minutes and drain on paper towels afterwards
  2. Preheat oven to 180°C
  3. Spray a 6-cup muffin tin with cooking spray. Wrap a slice of bacon around the perimeter of each cup, creating rings.
  4. Crack an egg into each cup
  5. Sprinkle with Herbs de Provence, parmesan, salt and pepper
  6. Bake for 10 minutes. Check on the eggs, if they’re still too jiggly cook for an additional 5 minutes.
  7. Place egg and bacon cups on a plate and sprinkle with scallions

Nutrition Info:

Per Serve: 477 kJ, carbohydrates 1g, protein 9g, total fat 8g (sat. fat 3g), sodium 259mg

 

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