About
Mini egg cups are perfect for on-the-go! Simply whisk up the ingredients, pour them into greased muffin tins and bake! These egg cups have crispy bacon and baby kale and can even be made ahead and frozen.
Ingredients
- 6 large egg
- 1 teaspoon bacon fat
- 3 medium slice (yield after cooking) bacon
- ½ tablespoon butter
- 1 tablespoon coconut milk
- 1 cup, chopped baby kale
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Place bacon slices on a parchment-covered sheet pan and bake for 30 minutes. Set aside and reserve bacon fat.
- Crack 6 eggs into a bowl and season with salt and pepper. Whisk well.
- Chop the crisped bacon and add it to the bowl along with chopped baby kale. Add the coconut milk and bacon fat. Whisk.
- Use the butter to grease a mini muffin pan. Grease the top of the pan as well in case the the egg mixture spills over. Spoon the egg mixture into each of the muffin wells. This should make about 15 mini egg muffins.
- Bake at 350 degrees for about 15 minutes, or until firm. Wait until they cool and carefully cut around the outside with a knife to pop the muffins out from the tin.
Nutrition Facts
- Servings: 5
- Calories: 143.0kcal (per serving)
- Fat: 10.7g (per serving)
- Carbs: 2.1g (per serving)
- Protein: 9.9g (per serving)
