Mother’s Day Breakfast Cups

Hey My Loves. Mother’s Day is coming up and a wonderful way to show your mom you care is by cooking her nice and healthy meal. Today I prepared a tasty brunch dish that is easy and impressive. For our main dish we will make what I call, Mother’s Day Breakfast cups which consists of Baked Eggs, Turkey Bacon and Cheddar Cheese all baked into a muffin. Yummy in my tummy!

So let’s get COOKIN’!

To begin, Preheat the oven to 400°F.

First lay the turkey bacon onto a cold nonstick skillet, heat the pan to medium. Cook for about 5 minutes, then flip and cook for another 4 minutes on the other side. The time may need to be adjusted depending on the thickness of your bacon. The bacon should still be pliable so you can wrap it around the edge of the muffin tin so do not overcook.

Generously grease a baking muffin tray with butter or cooking spray and then it’s just a matter of layering your ingredients. Tip: add some spinach to add a healthy green touch. But for this recipe we are keeping it savory and simple. Use a round cookie cutter (or a cup will work fine too) to cut out little circles of toast, just big enough to fill the bottom of your muffin tin. Place the toast in your muffin pan, and then wrap the partially cooked bacon around it.

Making Paleo Muffins, spicing up

Sprinkle the grated cheddar cheese inside the 6 muffin cups, then crack an egg into each cup. Sprinkle lightly with salt and pepper, then bake for about 12 minutes (adjust this time according to how well done you want your eggs).

Top with sliced scallions as a garnish.

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Viola! Simple and delicious!

I hope you find this recipe inspiring and delicious. If you do, give it try and be sure to  Instagram@ellohome Instagram me a photo because I love seeing your food creations. Don’t forget to comment below and let everyone know who you liked it!

I hope you enjoy making this recipe for your mom, wife or partner. Have a wonderful Mother’s Day and #SAVORTHEFLAVOR!

If you tried this recipe or will make it soon, please comment below and let everyone know who you liked it!

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Ingredients:

6 slices turkey bacon

3 slices of wheat toast (can be omitted to make this keto friendly)

3 tbsp grated cheddar cheese

6 eggs

2 Diced Scallions

salt and pepper

Directions:

  1. Preheat the oven to 400°F.
  2. Lay the turkey bacon onto a cold nonstick skillet, heat the pan to medium. Cook for about 5 minutes, then flip and cook for another 4 minutes on the other side. The time may need to be adjusted depending on the thickness of your bacon. The bacon should still be pliable so you can wrap it around the edge of the muffin tin so do not overcook.
  3. Generously grease a baking muffin tray with butter or cooking spray and then it’s just a matter of layering your ingredients. Tip: add some spinach to add a healthy green touch. But for this recipe we are keeping it savory and simple.
  4. Use a round cookie cutter (or a cup will work fine too) to cut out little circles of toast, just big enough to fill the bottom of your muffin tin. Place the toast in your muffin pan, then wrap the partially cooked bacon around it.
  5. Sprinkle the grated cheddar cheese inside the 6 muffin cups, then crack an egg into each cup. Sprinkle lightly with salt and pepper, then bake for about 12 minutes (adjust this time according to how well done you want your eggs).
  6. Top with sliced scallions as a garnish.

 

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