BACON WRAPPED EGG CUPS

INGREDIENTS

Coconut oil, for greasing

10 strips bacon

1 small red bell pepper, finely chopped

10 large eggs

Sea salt

Freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F. Meanwhile, grease 10 cups of a muffin tin with coconut oil. Wrap 1 piece of bacon around the inside of each cup. Divide the bell pepper evenly between the cups.  Bake for 10 to 12 minutes, until the bacon fat starts to render and the bacon begins to turn light brown on the top edges. Remove the muffin tin from the oven and crack an egg into each cup. Continue baking for about 10 minutes, until the bacon is crisp, the egg whites are cooked through, and the yolks are still runny. Season with salt and pepper. Let the egg cups cool for a few minutes, then run a butter knife around the edges of each cup and remove. Divide the egg cups between 5 containers.

NUTRITIONAL VALUE

Fat: 17 g

Carbs: 2 g

Protein: 18 g

Total Calories: 242 Calories