Whole30 Bacon and Egg Cups Recipe :- These bacon and egg cups adhere to the Whole30 diet, making them an ideal choice for a speedy and effortless morning meal. They are protein-rich and contain healthful fats that will satisfy your hunger. On account of their adherence to the Whole30 diet, these bacon and egg cups make an effortless and expedient brunch option. They are rich in healthful fats and protein, both of which will sustain your hunger for an extended period.
Whole30 Bacon and Egg Cups Recipe
By adhering to the Whole30 diet, these bacon and egg bowls are an ideal option for a quick and uncomplicated morning meal. They are abundant in protein and nutritious fats that will satisfy your hunger. Due to their strict adherence to the Whole30 diet, these bacon and egg bowls provide a convenient and uncomplicated option for brunch. They are an excellent source of protein and healthy fats, both of which will satisfy your appetite for an extended period.
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Ingredients:
- 12 slices of Whole30-approved bacon
- 10 large eggs
- 1 cup spinach, chopped
- 1/2 cup cherry tomatoes, diced
- 1/2 cup onion, finely diced
- Salt and pepper, to taste
- Fresh chives, for garnish (optional)
Instructions:
First, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Make sure the muffin tin is ready: You can use a cooking spray that is allowed for Whole30 or a little amount of olive oil to lightly lubricate a muffin pan that has a capacity of 12 cups.
The bacon should be cooked by partially cooking it in a skillet over medium heat for approximately five to seven minutes, or until it just begins to brown but is still flexible. The bacon should be drained on a paper towel in order to remove any extra fat.
Place bacon in the bottom of the muffin cups: To create a ring, arrange each piece of bacon so that it is wrapped around the inside edge of each muffin cup. Put in the Vegetables Here: The chopped spinach, cherry tomatoes, and onion should be distributed evenly among the muffin cups.
To the Eggs, Add:
Crack one egg into each muffin cup that has been coated with bacon. Add salt and pepper to taste, and season with salt. Bake: Put the muffin tray into an oven that has been warmed and bake it for around fifteen to twenty minutes, or until the egg whites have become firm and the yolks have reached the level of doneness that you choose.
Once they have finished baking, take the egg cups out of the muffin tray. Should you so want, garnish with some fresh chives. The dish can be served immediately, or it can be stored in the refrigerator for up to four days in an airtight container.
Nutrition:
- Calories: 140
- Protein: 10g
- Fat: 10g
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 1g
- Sodium: 300mg
Tips:
When selecting bacon, make sure that it is Whole30-compliant, which means that it should not have any added sugars, nitrates, or other additives that are not on the list of compliance ingredients. One option is to look for brands that clearly declare Whole30 approval, and another is to carefully examine the ingredient list.
Variations on Vegetables: You are free to combine the vegetables in whatever way you like, depending on your preferences or what you have available. Additionally, bell peppers, mushrooms, or zucchini are all excellent options for use in these cups.
Cooking in bulk: These egg cups are perfect for preparing meals in advance. Make a double batch and put them in the refrigerator so that you may have a breakfast that you can grab and go whenever you need it during the week.
After baking, allow them to totally cool down before freezing them if you wish to make these ahead of time and store them in the freezer. Next, arrange them in a single layer on a baking sheet so that they can be frozen properly. When they are frozen, place them in a bag or container that is safe for the freezer. Microwave the food for one to two minutes, or until it is completely heated through.