Bacon Wrapped Egg Cups
In less than 30 minutes you'll have these high-protein egg cups prepped for the entire week! These bacon wrapped egg cups are made with just 2 ingredients and are gluten-free and paleo-friendly. In one single egg cup you get 9g protein, 0g carb, and 0g sugar!
- Prep time
- 8 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 strips of bacon
- 12 large eggs
- ground black pepper (to taste)
Instructions
- 1
Preheat oven to 400ºF and spray a nonstick muffin tin with coconut oil cooking spray. Set aside.
- 2
Next, use one piece of bacon per muffin to create a basket of sorts for the egg. Place the bacon on the inside of each muffin so that it covers the sides completely. Then, use a pair scissors to cut the remaining bacon. Use this excess piece of bacon for the bottom of your basket. Repeat with all pieces of bacon.
- 3
Place bacon in the oven at 400ºF for around 7 minutes. Remove before they start to get crispy.
- 4
Crack 1 egg inside of each bacon basket. Make sure that you use large eggs as anything bigger will be too much egg to hold in the muffins.
- 5
Bake for an additional 10-15 minutes depending on how runny you like your eggs.
- 6
Finally, season with pepper and enjoy!