Bacon + Egg Breakfast Cups

My dad first recommended this easy breakfast hack. Since then, I’ve been making them on the reg. They’re so easy & can be stored in advance of your work week. Once they’re made, place them in a container in the fridge and take them out when you’re ready. Heat them up in the microwave for 25 seconds and you’re good to go - a protein-packed breakfast!

INGREDIENTS:

• 6 eggs (or 12 if you’re using a larger muffin tin)

• 6 slices of turkey bacon (or more depending on how many cups you’re making) feel free to use any meat

• Baking cups

• Optional: You can spice these up by adding spinach, veggies, or anything you like. Simply put whatever you’d like in the tin before you crack the egg on top.

DIRECTIONS:

1. Place foil on a baking sheet and line the sheet with your strips of bacon

2. Bake until the bacon is crispy and take it out to cool

3. Preheat the oven to 400 degrees Fahrenheit

4. Line your muffin tin with baking cups (I highly recommend using baking cups because even when you butter the tin, the eggs tend to stick slightly, so this makes for a quicker clean up)

5. Crumble one slice of bacon into the bottom of each muffin cup

6. Crack one egg on top

7. Cook for 11-14 minutes

8. Take out, let cool, and dig in!

I recommend topping these breakfast cups with my homemade smoky chipotle salsa.

Crumble the bacon into the bottom of each cup and crack an egg on top.

This is what it should look like after cooking. Let cool and then carefully remove from the tin.