Bacon and Egg Cups

Eating a high fat, high protein breakfast has a huge impact on helping with satiety and cravings later in the day. Many people don’t eat breakfast due to lack of time, but I have a solution:

My Bacon and Egg Breakfast Cups!

These have been a lifesaver for us the last few months since our schedules have been getting busier. I’ll make a couple muffin tins at a time, store half in the fridge and the other half in the freezer. We just reheat, pop a piece of toast in the toaster, and breakfast is ready!

4 ingredients needed:

Coconut oil

Bacon

Eggs

Asparagus

When buying meat, both Ashton and I are really careful. Yes, we’re the people who ask restaurants and grocery stores where their meat comes from and yes, we’ve been told that we’re basically Portlandia. We choose to buy antibiotic and hormone-free meat with no nitrates and nitrites (which are preservatives) because we don’t want to put anything in our bodies that doesn’t need to be there.

The important thing to note when buying bacon is to look at the ingredients. I used Niman Ranch All Natural Applewood Smoked Bacon which is made of:

Pork

Water

Salt

Celery Powder

If your bacon has cane sugar, brown sugar, evaporated cane sugar, turbinado sugar, sodium nitrite, or any other ingredient you can’t pronounce or understand, look for a different brand.

Two of these cups contain 16 grams of protein and 20 grams of fat, both of which will help keep you full longer than a piece of toast or some cereal, and will help reduce binge eating later in the day.

Tag your Bacon and Egg Breakfast Cups on social media using #EatonGood.

Bacon and Egg Cups

: 6
: 5 min
: 15 min
: 20 min
: Easy

NUTRITION FACTS (per 2 cups) Calories: 284 Total Fat: 21g Saturated Fat: 7.4g Polyunsaturated Fat: 2g Monounsaturated Fat: 3.6g Cholesterol: 398mg Sodium: 387mg Potassium: 224mg Total Carbohydrates: 2.2g Dietary Fiber: 0.6g Sugars: 1g Protein: 16.6g

Ingredients
  • 1 package bacon
  • 12 eggs
  • 10 asparagus spears, cut into thirds
  • coconut oil
Directions
  • Step 1 Preheat oven to 400 degrees F.
  • Step 2 Grease or spray the muffin tin with coconut oil.
  • Step 3 Cut the bacon strips into halves or thirds and place two pieces, criss-crossed at the bottom of each muffin cup. The bacon may stick out the sides of the cups.
  • Step 4 Crack an egg on top of the bacon, place two or three pieces of asparagus on top of each egg, and season with salt and pepper.
  • Step 5 Bake for 10-15 minutes until egg yolks are set. If you want the yolks to be a bit runnier, cook for less time.

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