Bacon, Egg & Cheese Cups
Macros per serving:
• 101 Calories
• 7g of Fat
• 8g of Protein
• 1g of Net Carbs
Servings Prep Time
12cups 15minutes
Cook Time
Servings Prep Time
12cups 15minutes
Cook Time
  • 12 large eggs
  • 1/2 cup frozen spinach (thawed, drained)
  • 12 strips bacon
  • 1/3 cup sharp cheddar cheese
  • salt, pepper
  1. Preheat the oven to 400°F.
  2. Pan fry 12 slices of bacon and set aside on a cooling rack to drain excess oil.
  3. Grease a 12 cup muffin pan generously with coconut oil or olive oil then line each cup with one slice of bacon.
  4. Press the slice down, it will stick up on either side (these are your handles!)
  5. In a large bowl, crack and lightly beat 12 eggs.
  6. Wring out any extra water from the spinach beforehand with a clean kitchen towel or paper towel. Stir the spinach into the eggs,
  7. Scoop 1/4 cup of egg mixture into each muffin well, filling them up about 3/4 of the way.
  8. Sprinkle the tops evenly with the shredded cheese and season with salt and pepper.
  9. Bake on the middle rack for 15 minutes.
  10. These need to be stored in an airtight container in the refrigerator, and heated up before enjoying.