EGG AND BACON CUPS RECIPES

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BACON TATER EGG CUPS RECIPE | ALLRECIPES



Bacon Tater Egg Cups Recipe | Allrecipes image

Bacon tater egg cups are packed full of protein and veggies! Make ahead and easily reheat. The perfect way to start your day!

Provided by Culinary Envy

Categories     Breakfast Potatoes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 16

24 frozen bite-size potato nuggets (such as Tater Tots®)
cooking spray
1 cup chopped mushrooms
1 cup chopped onion
½ cup chopped red bell pepper
½ cup chopped fresh spinach
3 green onions, chopped
¼ cup chopped sun-dried tomatoes, or to taste
10 slices cooked bacon, chopped
12 eggs
1 teaspoon heavy whipping cream
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
½ cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.
  • Bake in the preheated oven until nuggets are half-cooked, 10 to 12 minutes. Allow to cool until easily handled. Cut each nugget in half.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  • Heat a large skillet over medium heat; cook and stir mushrooms, onion, red bell pepper, spinach, green onions, and sun-dried tomatoes for 5 minutes. Drain excess liquid and stir in chopped bacon.
  • Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.
  • Spoon bacon mixture into the prepared muffin cups and top each with Monterey Jack cheese. Pour egg mixture over cheese layer until each cup is nearly full. Place 4 potato nugget halves into each.
  • Bake in the preheated oven until set in the middle, 20 to 25 minutes.

Nutrition Facts : Calories 129.2 calories, CarbohydrateContent 7 g, CholesterolContent 190.8 mg, FatContent 8 g, FiberContent 1.1 g, ProteinContent 8.5 g, SaturatedFatContent 2.8 g, SodiumContent 276.1 mg, SugarContent 2 g

WHOLE30 BACON AND EGG CUPS RECIPE - FOOD NETWORK



Whole30 Bacon and Egg Cups Recipe - Food Network image

Everything you've ever craved from a diner breakfast is present in this Whole30-friendly recipe, which is easy to prepare for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 45 minutes

Cook Time 25 minutes

Yield 12 servings (1 egg cup)

Number Of Ingredients 6

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

Steps:

  • Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
  • Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes. 
  • Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired. 

Nutrition Facts : Calories 130, FatContent 7 grams, SaturatedFatContent 2.5 grams, CholesterolContent 190 milligrams, SodiumContent 340 milligrams, CarbohydrateContent 7 grams, FiberContent 1 grams, ProteinContent 9 grams, SugarContent 1 grams

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