Name: Whole30 Bacon and Egg Cups
Prep time: 45 min
Total time: 45 min
Yield: 12 servings
Ingredients: 12 strip sugar-free bacon (about 10 oz); 2 red potatoes, sliced 1/8" thick, rounded ends discarded; 1 small red bell pepper, finely chopped; 12 large eggs; 2 tbsp chopped fresh chives; Hot sauce, for serving

Prep Time

45 min

Yields

12 servings

Everything you’ve ever craved from a diner breakfast is present in this Whole30-friendly recipe, which is easy to prepare for a crowd.

ingredients

strip sugar-free bacon (about 10 oz)

red potatoes, sliced 1/8" thick, rounded ends discarded

small red bell pepper, finely chopped

large eggs

tbsp chopped fresh chives

Hot sauce, for serving

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400ºF. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Step 2

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.

Step 3

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

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Whole30 Bacon and Egg Cups

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directions

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