Bacon-Wrapped-Egg-Cups

Bacon-Wrapped Egg Cups

Servings: 12

Prep & Cook Time:  30-40 minutes

You can cut this time down to approximately 25 minutes by batch cooking a couple pounds of bacon at a time and storing in the refrigerator to use when you make your egg cups.  Keep them bendy so you can wrap the sides of your cup pan.

You can cut the time down to a minute or two if you make these a couple days ahead of time.  Just place on a plate to reheat in the microwave when you are ready to enjoy.  Since microwaves vary, start with 20 seconds per egg cup and adjust as necessary.  They can get rubbery if overdone.  Just use extra sauce if you overheat… 

Here’s what you need for the egg cups…(this makes 12)

  • 6 strips of bacon, thick cut
  • 8 large eggs
  • 3 oz. cream cheese…never low-fat
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pepper to preference
  • couple pinches of ground Himalayan Pink Salt
  • 3 cups mixed leftover veggies…cooked preferably, diced
  • 4 oz. cheddar cheese, shredded
  • 2 tablespoons minced scallion (you can use fresh herbs such as rosemary or parsley as well…but if you sub out herbs for the scallions I’d use 1 teaspoon vs the tablespoon.  Herbs are much more robust in flavor than the scallions.)

Instructions:

Make a double batch and freeze half of them to thaw overnight when you’re ready!

Preheat oven to 375F.

Cut the bacon strips in half.  Cook them until they’re somewhere between “brown around the edges” to “just shy of crisp”.  Make sure they’re still flexible so you can line your baking cups with it.  You’ll get down the timing to preferred crispiness after you make a few batches.

Using a hand mixer blend the eggs, cream cheese, leftover bacon grease from the pan, garlic powder, onion powder, and salt and pepper.

Grab your 12 cupcake pan.  No need to spray it .  Wrap the half slice of bacon into a circle to line the sides of the cup.  This becomes the “crust”.  Put 2 spoonfuls of the chopped veggies in each bacon cup.  If any remains, divide up equally-ish into the 12 cups.

Pour the egg/cream cheese mixture evenly throughout the 12 cups.  I recommend using a ladle or a Pyrex measuring cup…experience is a great teacher!

Sprinkle the tops of the cups with the shredded Cheddar and scallions (or fresh herbs).

Cook for 20-25 minutes…check for doneness with a toothpick.

Cool then store in a container in the refrigerator for up to 3 days.   Whatever you won’t enjoy within 3 days, just toss in the freezer in a freezer safe container/bag.

Serving Suggestions:   Enjoy fresh from the oven or reheat and devour with some sour cream, low-carb salsa, or slather them with cream cheese.  It’s up to you…just account for the topping when tracking your carbs, fats and protein.

These are great on-the-go!  Toss one or two in a container to dip in your sauce of choice, or incorporate your sauce into the cup before baking.  Voila, portable breakfast, lunch or dinner!

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