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Also, they’re really great to make, refrigerate, then reheat to Meal Prep for your busy week ahead!
Preheat your oven to 400 degrees f. Arrange one slice of bacon into each slot of a 12 count muffin pan, wrapping it around to line the sides as shown.
Note: If you like your yolks runny, then place your bacon arrangement alone in your preheated oven for 8-9 minutes first, then remove from oven, gently crack eggs into each, then return to the oven for 4-6 minutes until yolks are to your liking.
❤Rachel
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Bacon + Egg Cups
These cute lil’ egg cups are an easy way to make a big ole’ batch of breakfast foods for a lot of people in the morning!
Also, they’re really great to make, refrigerate, then reheat to Meal Prep for your busy week ahead! 
Makes 12 cups
Ingredients:
- 12 large eggs
- 12 thin slices nitrate free bacon
- sea salt and fresh ground black pepper, to taste
Instructions:
Preheat your oven to 400 degrees f. Arrange one slice of bacon into each slot of a 12 count muffin pan, wrapping it around to line the sides as shown.
Gently crack an egg into each as shown. Repeat with remaining bacon and eggs. Sprinkle with sea salt and fresh ground black pepper.
Bake for about 12-15 minutes or until bacon is crisp and eggs are cooked to your liking.
Note: If you like your yolks runny, then place your bacon arrangement alone in your preheated oven for 8-9 minutes first, then remove from oven, gently crack eggs into each, then return to the oven for 4-6 minutes until yolks are to your liking.
Serve immediately, OR place into meal prep containers and refrigerate for up to 3-4 days.
Enjoy!
❤Rachel
Ingredients
- 12 large eggs
- 12 thin slices nitrate free bacon
- sea salt and fresh ground black pepper, to taste
Instructions
- Preheat your oven to 400 degrees f.
- Arrange one slice of bacon into each slot of a 12 count muffin pan, wrapping it around to line the sides as shown.
- Gently crack an egg into each as shown.
- Repeat with remaining bacon and eggs.
- Sprinkle with sea salt and fresh ground black pepper.
- Bake for about 12-15 minutes or until bacon is crisp and eggs are cooked to your liking.
- ***note, if you like your yolks runny, then place your bacon arrangement alone in your preheated oven for 8-9 minutes first, then remove from oven, gently crack eggs into each, then return to the oven for 4-6 minutes until yolks are to your liking.
- Serve immediately, OR place into meal prep containers and refrigerate for up to 3-4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 12 large eggs
- 12 thin slices nitrate free bacon
- sea salt and fresh ground black pepper, to taste
Instructions
- Preheat your oven to 400 degrees f.
- Arrange one slice of bacon into each slot of a 12 count muffin pan, wrapping it around to line the sides as shown.
- Gently crack an egg into each as shown.
- Repeat with remaining bacon and eggs.
- Sprinkle with sea salt and fresh ground black pepper.
- Bake for about 12-15 minutes or until bacon is crisp and eggs are cooked to your liking.
- ***note, if you like your yolks runny, then place your bacon arrangement alone in your preheated oven for 8-9 minutes first, then remove from oven, gently crack eggs into each, then return to the oven for 4-6 minutes until yolks are to your liking.
- Serve immediately, OR place into meal prep containers and refrigerate for up to 3-4 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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