These breakfast cups are the perfect breakfast on-the-go. Make them ahead of time, refrigerate and then heat them in the microwave when you are ready to eat!
Makes: 12 Cups (4 Servings)
Prep Time: 10 minutes
Cook Time: 15-17 Minutes
Ingredients:
12 pastured eggs
2-3 jarred roasted red peppers
2 shallots
12 strips of sugar-free bacon
salt & pepper
seasoning of choice (optional)
Directions:
- Preheat oven to 400 degrees
- Partially cook your bacon on the stovetop until some of the fat has rendered, let the bacon cool for a few minutes on papertowels to drain
- Use either a bit of the bacon fat or whatever fat/oil you have on hand to grease a muffin tin
- Finely dice your shallots and chop your roasted red peppers, keeping separate
- Pour off all the bacon fat except about a tablespoon which you will leave in the pan
- Add your shallots to the pan and cook for about 5 minutes over medium heat until they are translucent
- Place the bacon around the edge of each spot in the muffin tin
- Divide the shallots and roasted red peppers to each cup
- Break an egg into each cup
- Salt and pepper each and add any seasoning you like (We like the Everything Bagel Seasoning from Trader Joe’s!)
- Bake for 15-17 minutes depending how hard you like your yolks
- Enjoy immediately or keep in the fridge for up to 3 days
