Kento Nanami
Culinary Explorer
I’m excited to share this recipe with you for the Bacon and Egg Cups – the classic diner breakfast transformed into a Whole30-compliant meal! No more morning cravings and say hello to this delicious and hearty dish that is guaranteed to please everyone and it will be ready in no time. Each of your pieces will incorporate the essential elements of tasty bacon and well-cooked eggs for easy consumption. These Bacon and Egg Cups are perfect for any brunch or for when you’re just hungry for a really good breakfast! 
Ingredients:
Directions:
Ingredients:
- 12 strips of sugar-free bacon (about 10 ounces)
- 2 red potatoes, sliced into 1/8 inch thick rounds, with rounded ends discarded
- 1 small red bell pepper, finely chopped
- 12 large eggs
- 2 tablespoons chopped fresh chives
- Hot sauce, for serving
Directions:
- Preparation: Preheat your oven to 400°F. Wrap one piece of bacon around the inside of each cup of a 12-cup muffin tin to form rings. Place one slice of potato at the bottom of each cup and evenly distribute the chopped bell pepper pieces among the cups.
- Baking: Bake until the bacon starts to render its fat (you'll see it bubbling in the bottom of each cup) and the bacon edges turn light brown and crisp, which takes about 10 to 12 minutes.
- Adding Eggs: Remove the muffin tin from the oven and crack one egg into each cup, ensuring the yolk stays inside the bacon ring. Continue baking until the bacon is crispy, the egg whites are fully cooked, and the yolks remain runny, for about 10 minutes more.
- Serving: Use an offset spatula to loosen the edges and carefully transfer the bacon and egg cups to a platter. Sprinkle with chopped chives and serve with hot sauce on the side if desired.
Enjoy your delicious and easy-to-make bacon and egg cups!
These bacon & egg cups are game-changers for meal prep, right? Super easy and keeps breakfast exciting! Appreciate the shoutout! 
Those bacon and egg cups are the bomb for breakfast. Thanks for the hype! Enjoy the crispy, runny goodness! 
