Bacon Egg Muffin Cups

INGREDIENTS

1 pkg of Pederson’s Natural Farms Original No Sugar Hickory Smoked Bacon
10 Large Eggs
2 Small Potatoes (your choice), sliced thin skin on
1 Small Bell Pepper (your choice or you can use more than one color), finely diced
2 Tbsp Fresh Parsley or Chives, finely chopped
2 Tbsp Favorite Hot Sauce or Mustard for serving 

DIRECTIONS

1. Preheat oven to 400*

2. In a 12 serving muffin pan line the sides of the cups with the bacon slices in the shape of a ring

3. Place one slice of potato in the bottom of each muffin cup

4. Place the diced peppers in each muffin cup on top of the potato

5.Put the pan in the oven and bake until you see the bacon fat bubbling in the bottom of the cups and the bacon starts to turn brown on the edges this will take about 9 to 11 minutes

6. Remove the pan and crack one egg into each of the muffin cups

7. Continue baking about 10 to 12 more minutes until the egg whites are cooked thoroughly

8. Once you have removed from the oven take a spatula and remove each bacon egg cup from the muffin tin

9. Serve garnished with parsley, chives, or your choice of herb and a small dab of hot sauce or mustard on the side

10. Enjoy!

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