Tuesday, March 26, 2013

Cheesy Bacon And Egg Cups

Breakfast food can be so simple. And very nutritious. And what a better combination than bacon and eggs? It's a staple breakfast. But I do love "real" bacon. Always have. It's not the most healthy thing, but in moderation, I think it's okay. I tend to stick with all natural turkey bacon though. Don't cringe when you hear turkey bacon, okay, go ahead and cringe. I did. I wasn't a fan, until I tried it. It's actually not bad at all. It's really crispy, and I'm the type of person who loves crispy bacon. I'll eat it burnt, don't judge....

See that on top? Yes, that is cheese. Dairy free of course! You're crazy if you thought I would be using dairy cheese. I'd like to enjoy my food. I can't take full credit for this recipe, because I've seen it all over the internet. But I guess you could say I put my own spin on it. I made this as a single serving, aka, one little cup. But it's so simple if you want to make a whole batch and they work great to freeze and reheat for a quick breakfast when you're in a rush. 

Cheesy Bacon And Egg Cups
1 serving size 


1 Slice Turkey Bacon 
Slice of Dairy free cheese (or your preferred cheese) 
1 Egg
Salt and Pepper to taste 
Muffin Tin


Preheat oven to 375 degrees

Slice your cheese into small pieces. Or use shredded. 

Whisk together egg, salt, pepper, and half of the cheese. 

Precook the bacon until just about done. Spray muffin tin with cooking spray. Wrap the bacon around the muffin tin, making the "cup". Then add your egg mixture. Top it off with a piece of cheese. 

Bake for 10-15 minutes. Until the egg is set. You can check it by inserting a toothpick. If it comes out clean, they are done. 

Serve with fresh spinach, or fruit. 

To make more than one serving, just have one piece of bacon, and one egg, per muffin cup. It's pretty simple.