Real balanced food: Bacon and egg cups

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We live busy lives, as I am sure you do to. This recipe was born out of that rush -so many mornings we run out the door only to realise that we have not eaten and have nothing to take with. So I started making these cups with the idea that on these mornings you could grab a frozen egg cup, which will then defrost in the car and be ready for lunch. Or if you have an office job, with a microwave, you could quickly heat it up for a hot breakfast at your desk. They make the perfect snacks for that afternoon energy slump, and I have also on occasion given them to the kids for dinner… So many possibilities!

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The filling ideas are endless. You can increase your veggie intake by adding chopped baby marrow, onions, tomatoes, chillies, more peppers, etc. If you would like a more vegetarian option then leave out the bacon, or line your moulds with grilled baby marrow. Add cream cheese to your custard mixture for a moreish snack, drizzle with chilli sauce or add mince instead of bacon. These cups are also a great way of using up leftover meat! You can customise and personalise them to make them everyone’s favourite.

Recipes, Bacon and egg cups, Keto LCHF Banting, A life lead simply, www.alifeleadsimply (2).png

Bacon & egg cups

Esrida Brits | 2019

  • prep time: 10 min
  • cook time: 20 min
  • total time: 30 min

Servings: 12

Ingredients:

  • 12 whole eggs (free range is best)
  • 250g streaky bacon
  • 100g grated cheese (we like cheddar)
  • 1l fresh cream
  • Salt and freshly ground black pepper
  • 1/2 yellow pepper, diced
  • Muffin pan (silicon ones work best
  • Oil spray or butter for greasing the pans

Instructions:

  1. Prepare your muffin pans by greasing them well. Preheat your oven to 180C
  2. Panfry your sweet peppers until tender, but not soft.
  3. Whisk the eggs, adding the cream. Season to taste. Add the softened yellow pepper.
  4. Line the muffin pan holes with the streaky bacon, taking care to not make the lining too thick.
  5. Pour in the egg mixture. Top with the grated cheese.
  6. Bake in the oven for 15 to 20 min, or until your egg custard has set.
  7. Take out of the oven and serve warm. If you are making this to keep for later use, allow the cups to cool down completely, then place in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

Pro tip: Freeze in individual containers, then you can simply grab one on your way out the door those mornings when you are already late.

Recipes, Bacon and egg cups, Keto LCHF Banting, A life lead simply, www.alifeleadsimply (3).png