Bacon and Lunch Meat Egg Cups
These Bacon and Lunch Meat Egg Cups are a delicious and quick way to elevate your breakfast game tonight!
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a skillet, cook the bacon pieces over medium heat until crispy, about 6 to 8 minutes. Remove and drain on a paper towel.
While the bacon cooks, chop the lunch meat and bell pepper into small pieces.
In a mixing bowl, crack the eggs and whisk together with salt and pepper until well combined.
In a greased muffin tin, start layering by placing one piece of bacon at the bottom of each muffin cup.
Next, add a piece of lunch meat and some chopped bell pepper to each cup.
Pour the whisked eggs evenly into each cup, filling them about 3/4 of the way full.
Sprinkle cheese on top of each cup.
Bake in the preheated oven for about 18 to 20 minutes, or until the egg is set and the tops are slightly golden.
Allow to cool for a few minutes before carefully removing them from the muffin tin.
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- Add diced onions or mushrooms for extra flavor.
- Incorporate different types of lunch meats like turkey or ham.
- Experiment with various cheeses like feta or cheddar for diverse tastes.
- You can use a non-stick muffin tin to make removal easier without sticking.
- Consider using an egg substitute if you're looking to make this recipe lower in cholesterol.
- Customize the seasoning by adding your favorite herbs and spices for a personal touch.
- fat: 18g
- protein: 18g
- calories: 250
- carbohydrates: 3g
This dish is high in protein and healthy fats, making it a great option for fueling your day without a lot of carbs.
