📝 About This Recipe
Elevate your morning routine with these elegant, protein-packed breakfast cups that marry the smoky crunch of premium bacon with the velvety richness of a perfectly set egg. Designed for the health-conscious gourmet, this sugar-free delight eliminates hidden sweeteners often found in cured meats, focusing instead on the bright notes of fresh chives and the sharp tang of aged cheddar. These portable nests are not just a meal; they are a sophisticated, low-carb start to your day that feels like a brunch at a high-end bistro.
🥗 Ingredients
The Structural Base
- 12 slices Sugar-free thick-cut bacon (ensure it is 'no sugar added' or 'paleo-friendly')
- 1 Avocado oil spray (for greasing the tin)
The Egg Filling
- 12 pieces Large organic eggs (at room temperature)
- 2 tablespoons Heavy cream (optional, for a richer texture)
- 1/2 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
- 1/4 teaspoon Smoked paprika (for a hint of depth)
Flavor Enhancers and Garnish
- 1/2 cup Sharp white cheddar cheese (freshly shredded)
- 2 tablespoons Fresh chives (finely minced)
- 1/2 cup Baby spinach (finely chopped and packed)
- 1 pinch Red pepper flakes (optional for heat)
- 1 tablespoon Fresh parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a standard 12-cup non-stick muffin tin with avocado oil spray to ensure easy removal.
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2
In a large skillet over medium heat, partially cook the bacon slices for about 3-4 minutes. You want them to be flexible and rendered, but not yet crispy or stiff.
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3
Transfer the par-cooked bacon to a plate lined with paper towels to drain excess grease. This prevents the egg cups from becoming overly oily.
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4
Line each muffin cup with one slice of bacon, wrapping it around the inside perimeter to create a circular 'nest' or wall.
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5
Divide the finely chopped baby spinach evenly among the bottoms of the 12 bacon-lined cups, pressing down slightly.
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6
Sprinkle a small amount of the shredded sharp white cheddar over the spinach in each cup.
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7
Carefully crack one egg into each muffin cup. If you prefer a scrambled texture, you can whisk the eggs with the heavy cream in a bowl first and then pour the mixture in.
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8
Season the top of each egg with a pinch of sea salt, black pepper, and a light dusting of smoked paprika.
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9
Place the muffin tin on the middle rack of the oven and bake for 12-15 minutes. At 12 minutes, the yolks will be slightly soft; at 15 minutes, they will be fully set.
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10
Remove the tin from the oven and let the cups rest for 2-3 minutes. This allows the eggs to firm up and pull away from the edges slightly.
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11
Run a thin offset spatula or a butter knife around the edges of each cup to gently lift them out of the tin.
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12
Garnish with fresh minced chives, parsley, and an optional pinch of red pepper flakes before serving warm.
💡 Chef's Tips
Always par-cook your bacon before putting it in the muffin tin; otherwise, the egg will overcook before the bacon gets crispy. Use a high-quality, sugar-free bacon brand—check labels for 'cane sugar' or 'maple syrup' which are common in standard bacon. If you find the eggs are overflowing, you can remove a teaspoon of egg white after cracking them into the cup. For a dairy-free version, omit the cheese and cream and add a small slice of avocado on top after baking. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer for 2 minutes to restore bacon crispiness.
🍽️ Serving Suggestions
Serve alongside a fresh arugula salad dressed with lemon juice and olive oil to cut through the richness. Pair with a cup of black pour-over coffee or a sugar-free cold brew. Add a dollop of sugar-free salsa or hot sauce for an extra kick of acidity. Accompany with a side of sautéed mushrooms or roasted cherry tomatoes for a complete breakfast plate.