Bacon and Egg Cups Recipe

Name: Bacon and Egg Cups Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 Bacon
Ingredients: 12 12 strips thick-cut bacon; butter; 1 ½ 1 ½ cups grated sweet potato; 13 13 large eggs; 1 1 cup grated cheddar cheese; 12 12 asparagus spears; 6 6 grape tomatoes; A little pepper and smoked paprika

User Reviews

5.0

111 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12 Bacon
Calories
285 kcal
Course
Breakfast
Cuisine
North American

Bacon and Egg Cups Recipe

Iris Warren

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Take your savory breakfast to go with these all-in-one bacon and egg cups. Thick-cut smoky bacon, eggs, and veggies are baked to perfection in a cheesy sweet potato crust. It's a quick and easy recipe that's ready in 40 minutes!

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Ingredients

Servings

12 12 strips thick-cut bacon
butter to grease the muffin tins
1 ½ 1 ½ cups grated sweet potato packed
13 13 large eggs divided
1 1 cup grated cheddar cheese
12 12 asparagus spears tips cut off (reserve the stems to roast for dinner!)
6 6 grape tomatoes cut in half
A little pepper and smoked paprika to serve

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and put the bacon on top. Bake for 10 minutes - the bacon should still be chewy.
Grease a 12-cup muffin tin with butter - see notes. In a medium-sized bowl, mix the grated sweet potato, 1 egg, and the cheddar cheese. Divide the sweet potatoes between the 12 muffin tins and press into the bottoms and up the sides. Bake in the heated oven for 10 minutes.
Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
Carefully add one egg to each of the 12 muffin cups. It's easiest to do this by cracking them into a small bowl, one at a time, then pouring them into the muffin cups. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.
Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them. Set them on a paper towel to remove the oil that will be on their bottoms. Sprinkle with a little pepper and smoked paprika and serve.

Notes

If you know your muffin tin tends to stick, you may want to cut out 12 small rounds of parchment paper to put in the bottom of each muffin cup. Do this by folding a piece of parchment paper 12 times so you only have to cut out one circle.
For an extra healthy protein boost, add ½ cup of Vital Proteins collagen powder to the sweet potatoes!
The bacon and egg cups are best warm but are also tasty straight from the fridge. Keep them covered in your fridge for up to 3 days.
The bacon and egg cups are best warm but are also tasty straight from the fridge. Keep them covered in your fridge for up to 3 days.

Nutrition Information

Show Details

Serving 1 breakfast cup Calories 285kcal (14%) Carbohydrates 5g (2%) Protein 14g (28%) Fat 23g (35%) Saturated Fat 8g (40%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.1g Cholesterol 235mg (78%) Sodium 387mg (16%) Potassium 266mg (8%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 3033IU (61%) Vitamin C 2mg (2%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Bacon

Amount Per Serving

Calories 285 kcal

% Daily Value*

Serving	1 breakfast cup
Calories	285kcal	14%
Carbohydrates	5g	2%
Protein	14g	28%
Fat	23g	35%
Saturated Fat	8g	40%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.1g	5%
Cholesterol	235mg	78%
Sodium	387mg	16%
Potassium	266mg	6%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	3033IU	61%
Vitamin C	2mg	2%
Calcium	109mg	11%
Iron	2mg	11%