Pesto & Bacon Egg Cups
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4 servings
Ingredients
  • 8 eggs
  • 8 slices of bacon
  • ¼ cup sliced sun-dried tomatoes
  • ¼ cup pesto
  • ½ cup sliced cherry tomatoes, for topping
  • Fresh sliced basil, for serving
Directions
  1. Preheat the oven to 400. Line 8 cups of a muffin tin with bacon slices, along the sides, and the bottom, if possible. Bake for about 12 minutes, until the bacon is partially cooked. Remove from the oven.
  2. Add about 1 tsp of pesto and some sun-dried tomato slices to each cup at the bottom. Carefully crack an egg in each muffin tin so that the bacon surrounds the egg (you may need to use your fingers to widen the bacon cups). An easier way to do this is to crack one egg in a small bowl, hold the bacon open with your fingers, and then slide the egg in there.
  3. Bake for about another 12 minutes, until the egg whites are set but the yolks are slightly runny. Leave them in a little longer if you’d like the yolks to be completely cooked through.
  4. Serve warm, top with fresh sliced tomatoes, a little more pesto, and fresh sliced basil.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/pesto-bacon-egg-cups-whole30/