I adapted the following recipe for bacon and egg cupcakes from Sarah Wilson’s book, I Quit Sugar. It’s so easy and simple takes very little preparation with just a few ingredients.
- Coconut oil or butter for greasing
- 6 strips of bacon
- 6 eggs
- Crumbled feta or goat cheese
- Chopped chives or cilantro
Preheat the oven to 400 degrees F and lightly great a 6-cup muffin pan. Use a bacon strip to line each muffin cup, looping or pressing the bacon around the sides and using and small broken bit to line the bottom. Gently crack one egg into each bacon dup then sprinkle with cheese and herbs. Bake for 15 minutes or until the egg whites are set. Let sit for a minute then using a knife or spoon to gently removed the “cupcakes” from the pan. Serve hot.