I know what you’re thinking… “Did she say eggs, easy and low carb?” Yes I did.
With Decemeber being one of the busiest months of the year who has time to make a full blown bacon and egg breakfast standing infront of the hot stove in this heat every morning… No thanks.
Fortunately with this recipe it can be prepared beforehand and you can just pop them in the microwave when you’re ready to eat.
This is so convenient for non-morning people (ME!) as well as those of you looking for a good wholesome breakfast without the morning rush.
Meal prepping is honestly a life saver which helps us save time and money. Trust me I would know … On mornings I’m running late I’d skip breakfast at home and get a takeout coffee and muffin (sometimes even croissants – some call this unhealthy others call it living your best life and treating yourself… I agree with the latter LOL) so many calories gained so much money lost but I’ve found my solution.
Recipe yields 6 egg cups
6 pieces of shoulder bacon (macon for non bacon consumers)
1/2 chopped onion
1/2 cup cherry tomatoes (halved)
1/2 cup mixed cheese (I used half cheddar, half feta)
Pepper to taste
Olive oil to fry
1 Avocado (optional)
You will also need a muffin tray
1. Preheat oven to 180 degrees Celsius.
2. Fry bacon until 3/4 done.
(not crispy as bacon will cook further in the oven)
3. Sauté the onion and tomatoes in the same pan as you fried the bacon.
Allow the vegetables to absorb all the bacon flavour. Need i say more… It’s Bacon come on.
4. Line each muffin tin with a piece of bacon and fill each cup with the onion & tomato followed by cracking an egg in each cup.
5. Top with cheese and bake for 15 minutes until the eggs are solid.
I hope you find this recipe helpful. Enjoy your feast!
Wishing you all a wonderful and safe holiday.
Happy festive season!