You guys have been gandering for some new breakfast recipes on here, and some Whole30-friendly breakfast recipes, so let’s do this!! These Pesto & Bacon Egg Cups are my new favorite quick breakfast / snack idea. Because yes, I totally eat eggs and bacon for snack sometimes. It’s fine. Honestly I could eat breakfast for every meal and be happy. Isn’t that why diners and waffle house are open 24 hours? Obviously.
This is a grab-and-go breakfast you can make on the weekend and then easily take with you to work, or just heat up in the morning if you’re short on time but still want to get a good nutrient-dense breakfast in (as I’m sure you all do!) Knowing me, I would most definitely still be hungry after eating two of these, so depending on the day, I’d probably serve them with some baked sweet potato, fruit, avocado, or some leftover roasted veggies on the side, depending on my mood and what I feel like eating that day!
The hardest part of this recipe is lining the cups with bacon. It’s gonna get a little messy. Just accept it. Oh, and if you are doing a Whole30, make sure you’re using compliant bacon and a dairy-free pesto (like the Ultimate Dairy-Free Pesto)!
- 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.
- 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.
- 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.
- Serve warm, top with fresh sliced tomatoes, a little more pesto, and fresh sliced basil.
More breakfast ideas for ya!