Breakfast · 25 min · american

Turkey Bacon and Egg Cups

American flavors, weeknight effort. Turkey bacon meets eggs in a 25-minute breakfast worth keeping in rotation. Each serving lands at 260 calories with 21g of protein, so it eats like a much heavier meal. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 6 slices Turkey bacon
• 6 Eggs
• 1 tbsp Chives
• 1/2 tsp Black pepper

Steps

1. Preheat the oven to 375°F (190°C) and lightly oil a 6-cup muffin tin.
2. Line each cup with a slice of turkey bacon, pressing it around the sides and bottom to form a little cup that will hold an egg.
3. Crack one egg into each bacon-lined cup and season with the black pepper.
4. Bake for 13-16 minutes, until the whites are fully set — start checking at 13 minutes; pull them when the whites are opaque and the yolks are cooked to your liking.
5. Cool in the tin for 3 minutes, then lift each cup out with a spoon.
6. Tip: if the cups stick at all, run a thin knife around the edges — the bacon fat usually releases them cleanly.
7. Scatter the chopped chives over the top and serve warm.

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