i quit sugar

—88—

m e t h o d

Preheat the oven to 400˚F and lightly grease a 6-cup muffin pan. Use a bacon strip to line each muffin cup, looping or pressing the bacon around the sides and using any small broken bits to line the bottom. It needn’t be a perfect job—feel free to use extra bits to fill in the gaps. If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing. Gently crack 1 egg into each bacon cup, then sprinkle with cheese and herbs if desired. Bake for 15 minutes, until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the “cupcakes” from the pan. Serve hot or warm.

va r i at i o n

For a “greener” option, place a small parcooked-and-frozen broccoli floret (see page 59) in each cup. Use only 5 eggs and beat them lightly with a fork before dividing among the 6 cups.

i n g r e d i e n t s

coconut oil or butter for greasing

6 strips bacon

6 eggs

crumbled feta (optional)

chopped chives or other herbs (optional)

m a k e s 6

Bacon and Egg “Cupcakes”

Wils_9780804186087_3p_01_r1.indd 88 12/4/13 11:38 AM