Bacon Veggie Egg Cups | 21DF Approved

I LOVE LOVE LOVE bacon and this recipe.  This recipe is similar to my egg white veggie cups, but it has BACON! The bacon is everything in this recipe. This recipe is easy to alter so that you can incorporate any veggies in your fridge. This meal sticks to our 21DF meal plan as 1 cup of veggies is divided into two egg cups, 1 egg is divided into two egg cups and 2 bacon strips are used. That’s right! You get to eat two of these bad boys!!  I get so excited every single time we make these. My favorite part is that they look like little bacon roses after they’re done baking!   

* Note that 2 eggs = 1 protein, 4 pieces of turkey bacon = 1 protein so in halving both of these measurements we are creating 1 protein.  *

INGREDIENTS:

• 20 slices of turkey bacon/ regular bacon
• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
• 10 cups of spinach ( any other veggies divided will do)
•  Heat oven to 375° F.
• 10 eggs

DIRECTIONS :

1. Preheat oven to 375° F.
2. Grease muffin tin(s).
3. Steam/ sauté your 10 cups of chopped spinach in a skillet and set aside.
4. Taking your slices of bacon, wrap your bacon in each greased muffin tin. (This will serve as your outer rim of your egg cup)
   
5. Divide the chopped spinach evenly throughout your muffin tins.
   
6. Whisk all 10 eggs into a glass container (preferably with something with a spout) and divide the scrambled eggs evenly throughout all of your muffin tins.
7. Season each veggie egg cup to your liking. ( I don’t preseason as all of the seasoning will settle at the bottom of the scrambled egg mixture)
   
8. Bake egg cups for 30-45 minutes or until bacon is crispy. (I turn off the oven after baking is done so that bacon crisps up nicely).
   

21 DAY FIX PORTION

2 egg cups = 1 RED / 1 GREEN