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}
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. There are many variations out there, some with bread on the bottom and veggies mixed in but I kept mine straight up. Feel free to adjust them so they are more appealing to your bunch.
I cook the bacon for about 8 minutes first. You don’t want it to be completely cooked so that it can crisp up in the oven.
Fill each hole with an organic egg.
Top with some chopped chives and bake.
These Bacon and Egg Cups are…
- full of protein
- whole30 approved and gluten free
- gluten free
- salty and flavorful
- portable
- perfect for weekly meal prep
Looking for more yummy egg recipes? Try these Mini Sausage and Egg Casseroles or this Kale and Egg Power Bowl.
Bacon and Egg Cups
Bacon and Egg Cups are an easy make-ahead meal prep breakfast full of protein. {gluten free, paleo, whole30}
Ingredients
- 12 organic eggs
- 12 pieces nitrate free bacon paleo approved
- 1 tbsp chopped chives
- salt and pepper to taste bacon is salty so be careful
Instructions
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Preheat oven to 400 degrees. Grease your muffin tins.
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Cook bacon for about 8-10 minutes. Remove from pan while still pliable, not crisp. Cool on paper towels.
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Put one piece of bacon in each hole, wrapping it around to line the sides.
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Crack the eggs in each hole.
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Top with chopped chives. Salt and pepper to taste.
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Cook for about 12-15 minutes or until bacon is crisp. Watch closely.
This recipe is from I Quit Sugar by Sarah Wilson.
Can you use turkey bacon?
Yes I’m sure that would work fine. It has less fat but that shouldn’t be a problem. Let me know how it works for you!
My husband requested these for his DC commute as well! We just made our first batch and it’s hard for no one to eat them before the morning. 🙂 How do you warm them up and did it work to freeze them? I think these will be a hit for the kids as well. Thank you for posting!
Hi Karen – So glad your family liked the Bacon and Egg Cups. I popped them in the microwave on half power for 15 to 20 seconds if they were in the refrigerator. To freeze them I wrapped them in wax paper, then I put them in Ziploc freezer bags. This way I could put them directly in the microwave with the paper on. I reheated them on half power for about a minute but you may have to test that a bit since all microwaves are different. I would not use full power. They will taste better when heated in the oven so if you are feeding a crowd, I would do that, 350° for 15 minutes or so.
Best of luck. Nice to hear from someone in my hood!
I can’t wait. Outstanding !!!!!!
My dad and I tried these this morning and they are awesome!
Alexa // http://www.allthingsalexanicole.com
Alexa, So great to hear that you liked them. Thanks for letting us know!
Oh, this is just what I was looking for! I need to prepare snacks for a charity event at my sports club this saturday and these and the Paleo Quiche Cups are just the thing…so much easier than trying gluten free muffins, too (I’m not much of a baker…and a lot of the members eat paleo.). They’ll rip these right out of my hands, I bet!
I have a question, though…would I be able to line the muffin form with these nifty little paper liners they use for muffins? It would make removing and handling them much easier, I imagine. Or will they just soak through and look icky? I have never used them before…
Thanks a lot!
Astrid, I’m not sure bc I haven’t done them that way but I know there’s some grease involved so it might not be pretty. Maybe have the paper wrappers on the side for serving?? I think you can use paper wrappers for the Paleo Quiche Cups. Let me know how it goes and good luck!
Love these! My husband made me egg cups with grated sweet potatoes on the bottom for Mother’s Day. He doesn’t like cooking so it was super sweet that he went through all that effort. But after he made them, he said that he thought they’d be even better with bacon! I’ll have to try yours out. Have you ever made egg cups with grated potatoes on the bottom and bacon?
That’s so sweet. I haven’t tried them with potatoes on the bottom but it sounds great!
Hi. I tried these today and they are tasty. Sometimes, eggs and I don’t get along, but these were just fine. I did a small batch, just to make sure and to test re-heating, but if it does okay, that’s a breakfast for me. I did review on my blog, which you can find here: http://adlinsadventures.blogspot.com/2017/06/recipe-review-bacon-and-egg-cups.html. Thanks for a super easy recipe.