Recipes.

Green Bacon + Egg Cupcakes

By I Quit Sugar 8-Week Program


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

We've pulled this exclusive recipe from the 8-Week Program Meal Plans to show you just how tasty it is to eat sugar-free. Filled with lots of greens, these gluten-free Bacon + Egg "Cupcakes" are perfect for breakfast or an energy-boosting snack on the go.  

Servings: 8
Preparation: 10 mins
Cooking: 15 mins

Tags: , , , , , ,

Ingredients

  • 350g middle bacon rashers, rind removed.
  • 8 eggs.
  • 1/4 cup broccoli florets, shredded finely with a knife.
  • 1/4 cup fresh herbs, roughly chopped (coriander or basil works great).
  • 1/4 cup frozen peas, defrosted.
  • sea salt and freshly cracked black pepper, to season.

Directions

1. Preheat the oven to 200ºC / 400°F / Gas Mark 6 and lightly grease eight holes of a muffin tray.

2. Use a 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.

4. Gently crack 1 egg into each bacon cup, sprinkle herbs, broccoli florets and peas over the top and season with salt and pepper.

5. Place in the oven and bake for 15 minutes, or until the egg whites are set. Let them sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray.


Note

These cupcakes will last up to 6 days in a sealed container in the fridge.

Are you ready to transform your life and find food freedom? 
Join our 8-Week Program today!

Join now!

We've pulled this exclusive recipe from the 8-Week Program Meal Plans to show you just how tasty it is to eat sugar-free. Filled with lots of greens, these gluten-free Bacon + Egg "Cupcakes" are perfect for breakfast or an energy-boosting snack on the go.

Ingredients

  • 350g middle bacon rashers, rind removed.
  • 8 eggs.
  • 1/4 cup broccoli florets, shredded finely with a knife.
  • 1/4 cup fresh herbs, roughly chopped (coriander or basil works great).
  • 1/4 cup frozen peas, defrosted.
  • sea salt and freshly cracked black pepper, to season.

Directions

1. Preheat the oven to 200ºC / 400°F / Gas Mark 6 and lightly grease eight holes of a muffin tray.

2. Use a 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.

4. Gently crack 1 egg into each bacon cup, sprinkle herbs, broccoli florets and peas over the top and season with salt and pepper.

5. Place in the oven and bake for 15 minutes, or until the egg whites are set. Let them sit for a minute and then, using a knife or spoon, gently remove the cupcakes from the tray.

Note

These cupcakes will last up to 6 days in a sealed container in the fridge.

Are you ready to transform your life and find food freedom? 
Join our 8-Week Program today!

Join now!

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,400,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name