Ingredients
- 10 bacon strips
- 5 eggs
- 3/4 cup shredded reduced-fat Mexican Taco Cheese Blend
- A pinch or two of cayenne pepper (optional)
- Salt and pepper, to taste
- Fresh cilantro, coarsely chopped
- A few tomatoes, chopped
Preparation
Step 1
Preheat the oven to 350F / 180C.
In a large skillet or grill pan, cook bacon over medium heat for 3-4 minutes per side or until it begins to brown but is not yet crisp (still pliable).
While you are cooking the bacon, whisk the eggs until combined.
Stir in the shredded cheese. Season with a little salt and pepper and a pinch or two of cayenne pepper, if using.
Grease the muffin pan - I only used about 5 cups. For this I used the Demarle Flexipan so I did not need to grease the insides of the muffin pan but you may need to grease if you are using regular muffin tin.
Place and wrap two bacon strips around the side of each muffin cup.
Using a measuring cup, pour in the egg mixture in each prepared cup. Just divide it evenly among the cups.
Bake for 18-20 minutes or until set. Remove from the oven and cool for 5 minutes. This is when the magic of a Flexipan comes through. See how easy it is for me to remove the baked egg cups. You can probably just push out the muffin too 'cause the muffin pan is so flexible. Here I used plastic utensils to help me scoop it out.
Transfer to a serving plate. Garnish with some chopped cilantro and have it with fresh chopped tomatoes. Low-carb, gluten-free and what a delicious breakfast!