Most of us know that eggs are a healthy start to our day. Especially when they come from free-range chickens able to eat their natural diet. A diet of bugs, greens and whatever else can be foraged provides free-range eggs with approximately 2/3 more vitamin A, 2 times more omega-3 fatty acids, 3 times more vitamin E and 7 times more beta carotene.(1)
My B.T.O. Egg Cups can be made ahead of time and stored in the fridge. They’re easy to grab and go on those early mornings when you just don’t have the time to heat up the skillet.
The basic steps are:
Cook six slices of bacon. I have a really easy oven bacon tutorial right here.
Sauté the onions until translucent and add the tomatoes and seasonings.
Crack and whisk 12 eggs into a medium bowl.
Split the crumbled bacon and the onion and tomato mixture into a 12-cup muffin tin.
Pour the eggs evenly between the muffin cups, filling about 2/3 full. Cook!
Here’s the full recipe:
- 6 slices bacon, cooked
- ½ yellow onion, chopped
- 1 tomato, seeds removed, chopped
- ½ Tbsp. cooking fat (bacon grease or coconut oil)
- ½ tsp. sea salt
- 1 tsp. garlic powder
- Black pepper, to taste
- 12 eggs
- Non-stick cooking spray (coconut oil will work)
- Cook bacon until crispy and crumble once cooled.
- Heat skillet over medium heat and spray12-cup muffin tin with cooking spray.
- Crack eggs into bowl and whisk until whites/yolks are combined.
- Melt cooking fat in skillet.
- Sauté onion until tender and translucent.
- Add tomatoes and seasonings and cook for another 2-3 minutes, stirring often.
- Split the bacon, tomatoes and onions evenly between all 12 cups.
- Pour eggs into cups until about ⅔ full.
- Give a little stir to each cup before placing in the oven.
- Cook for 20 minutes or until egg cups are firm to the touch.