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of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Bacon + Egg Cupcakes

By Sarah Wilson

I Quit Sugar - Bacon + Egg Cupcakes
  • 2 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
I Quit Sugar - Bacon + Egg Cupcakes

These "muffins" are paleo, gluten-free, high-protein and full of energy to help fuel you for the day.  

Servings: 2
Preparation: 10 mins
Cooking: 15 mins

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Ingredients

  • coconut oil, for greasing.
  • 2 rashers bacon.
  • 2 eggs.
  • 20 g feta, crumbled (optional).
  • 1 teaspoon chives, finely chopped (optional).

Directions

1. Preheat the oven to 200ºC/400°F/Gas Mark 6 and lightly grease two cups of a 6-cup muffin tray.

2. Use bacon rasher to line greased cups, looping or pressing the bacon around the sides and using any small broken bits to line the bottom. It needn’t be a perfect job – feel free to use extra bits to fill in the gaps.

3. If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.

4. Gently crack 1 egg into each bacon cup, then sprinkle with feta and chives, if desired.

5. Bake for 15 minutes until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray. Serve hot or warm.


These "muffins" are paleo, gluten-free, high-protein and full of energy to help fuel you for the day.

Ingredients

  • coconut oil, for greasing.
  • 2 rashers bacon.
  • 2 eggs.
  • 20 g feta, crumbled (optional).
  • 1 teaspoon chives, finely chopped (optional).

Directions

1. Preheat the oven to 200ºC/400°F/Gas Mark 6 and lightly grease two cups of a 6-cup muffin tray.

2. Use bacon rasher to line greased cups, looping or pressing the bacon around the sides and using any small broken bits to line the bottom. It needn’t be a perfect job – feel free to use extra bits to fill in the gaps.

3. If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing.

4. Gently crack 1 egg into each bacon cup, then sprinkle with feta and chives, if desired.

5. Bake for 15 minutes until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray. Serve hot or warm.