Whole30 Bacon and Egg Cups for a Protein-Packed Breakfast

Sometimes, the simplest breakfasts are the most satisfying. These Whole30 bacon and egg cups bring together everything you love about a classic diner meal crispy bacon, tender potatoes, and perfectly baked eggs all in one easy-to-make dish. Whether you're hosting brunch or meal-prepping for the week, this protein-packed recipe is a delicious and nutritious choice.

Ingredients

• 12 strips sugar-free bacon (about 10 ounces)

• 2 red potatoes, sliced 1/8 inch thick, rounded ends discarded

• 1 small red bell pepper, finely chopped

• 12 large eggs

• 2 tablespoons chopped fresh chives

• Hot sauce, for serving

Instructions

1. Preheat the oven to 400°F. Line a 12-cup muffin tin with bacon, wrapping one strip around the inside of each cup to create a ring.

2. Add the potatoes and peppers. Place one potato slice at the bottom of each cup, then evenly distribute the chopped bell pepper among the cups.

3. Bake for 10-12 minutes, until the bacon starts to render its fat and the edges begin to brown.

4. Crack the eggs. Carefully crack one egg into each cup, ensuring the yolk stays within the bacon ring.

5. Bake for another 10 minutes, or until the egg whites are set but the yolks remain slightly runny.

6. Remove and serve. Use a small spatula to loosen the cups from the tin, then transfer them to a platter. Sprinkle with fresh chives and serve with hot sauce if desired.

Why You’ll Love This Recipe

• Whole30-friendly–No added sugar or processed ingredients, just wholesome, nutrient-dense foods.

• High in protein–Each serving provides essential protein and healthy fats to keep you full.

• Meal-prep approved–Make a batch ahead of time and store in the fridge for easy grab-and-go breakfasts.

Enjoy these delicious, guilt-free bacon and egg cups for a satisfying start to your day!

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