Eat By Design
Prep time: 10 minutes
Cook time: 20 minutes
Special equipment: muffin tin
Ingredients
- 1 teaspoon coconut oil
- ½ pound bacon
- 12 large eggs
- 3 tablespoons onion, minced
- ¼ cup green pepper, minced
- ¼ teaspoon salt and a little pepper
Steps
- Preheat your oven to 375°F.
- Start by partially cooking your bacon in a pan over medium heat.
- Grease the inside of the muffin tin with coconut oil.
- Place the bacon inside the muffin cups, lining the inside edges.
- Crack the eggs into a 4 cup glass measuring cup or large bowl and add salt and pepper. Using a whisk or spoon whip up the eggs.
- Add the chopped onion and green pepper.
- Pour the egg mixture inside the cups. If using a bowl, ladle the egg mixture in with a soupspoon or small measuring cup. You will put about ¼ cup of the mixture into each muffin cup.
- Bake in the oven for 20-25 minutes, or until the egg is cooked all the way through. It should not be wet in the center anymore.
- Let the b'eggs cool for a couple of minutes and carefully remove them from the muffin tin.
Yields 12 B’eggs
Time saving strategy: you can also simply line the muffin tin with bacon and then crack the egg right in!
For more simple By Design recipes why not pick up your copy of the Eat By Design Cookbook. I’ve created it in the form of a 28-day meal plan (plus grocery lists!) so you don’t need to think about what’s for breakfast, lunch or dinner for the next month. Or you can grab the first 7 days FREE by clicking here.