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Bacon and Egg Cups can be made ahead and are a great grab and go breakfast for busy weekday mornings. They're also pretty enough to serve for a special weekend brunch and are naturally paleo and gluten-free. | theendlessmeal.com

Grab and Go Bacon and Egg Cups

  • Author: Kristen Stevens | The Endless Meal
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 Bacon and Egg Breakfast Cups 1x
  • Cuisine: Easy

Description

Bacon and Egg Cups can be made ahead and are great to grab and go on busy weekday mornings. They’re also pretty enough to serve for a special weekend brunch and are naturally paleo and gluten-free.


Scale

Ingredients

  • 12 strips of thick cut bacon (Reas labels for Whole30 compliance)
  • Oil, butter, or bacon fat to grease the muffin tins
  • 1 1/2 cups grated sweet potato, packed
  • 13 eggs, divided
  • 1/2 cup Vital Proteins UNFLAVORED collagen peptides
  • Optional: 1/2 cup grated cheddar cheese (omit for Whole30)
  • 12 asparagus spears, tips cut off (reserve the stems to roast for dinner!)
  • 6 grape tomatoes, cut in half
  • A little pepper and smoked paprika, to serve

Instructions

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Grease a 12-cup muffin tin with either oil, butter, or bacon fat. (See notes)
  2. Lay the bacon on the parchment lined tray and bake in the oven for 10 minutes.
  3. In a medium sized bowl, mix the grated sweet potato, 1 egg, the Vital Proteins Collagen Peptides and, of you’re using, the cheddar cheese. Divide the sweet potatoes between the 12 muffin tins and press into the bottoms and up the sides. Bake in the preheated oven for 8 minutes.
  4. Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
  5. Carefully add one egg to each of the 12 muffins tins. I find it’s easiest to do this by cracking them into a small bowl, one at a time, then pouring them into the muffin cups. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.
  6. Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them. Set them on a paper towel to remove the oil that will be on their bottoms.
  7. Sprinkle with a little pepper and smoked paprika and serve. The Bacon and Egg Cups best warm, but are also delicious straight from the fridge. Keep them covered in your fridge for up to 3 days.

Notes

If you know your muffin tin tends to stick (like mine always does) you may want to cut out 12 small rounds of parchment paper to put in the bottom of each muffin cup. Do this by folding a piece of parchment several times so you only have to cut out one circle.