Bacon Egg Cups (gluten-free)
These bacon egg cups are low-carb, gluten-free, and perfect for a delicious and satisfying breakfast you can eat on the go!
- 6 slices center-cut bacon
- 6 large eggs
- Herbes de Provence
- 2 tablespoons grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
- 1 scallion (thinly sliced)
In a large skillet, pre-cook the bacon for about 2 to 3 minutes. Drain on paper towels.
Preheat oven to 375°F.
Spray a 6 cup muffin tin with cooking spray, then wrap a bacon slice around the perimeter of each cup to create a ring.
Crack an egg into a small custard cup or bowl, then transfer it to one of the muffin cups.
Repeat with remaining eggs, adding one to each muffin cup.
Sprinkle eggs with Herbes de Provence, Parmesan, salt, and pepper.
Place in the oven to bake.
After 10 minutes, check to see if the eggs are cooked the way you like them. If they are still jiggly in the middle, put them back in the oven for an additional 5 minutes.
Remove to a plate and top with chopped scallions before serving.
This recipe is for 6 servings. Each serving is one egg cup.
If you plan to make these ahead of time, undercook them a bit so they don't overcook on the second heating. Don't add the scallions until you're ready to eat.
These breakfast cups can be stored covered in the refrigerator for 3-4 days.
Serving: 1cup | Calories: 105kcal | Carbohydrates: 0.6g | Protein: 8.2g | Fat: 7.5g | Saturated Fat: 2.6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 193.1mg | Sodium: 400.8mg | Potassium: 86.3mg | Fiber: 0.1g | Sugar: 0.1g | Net carbs: 0.5g