Low-Carb Eggs in a "Basket"
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 115.3
- Total Fat: 7.9 g
- Cholesterol: 196.0 mg
- Sodium: 233.3 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.0 g
- Protein: 9.9 g
View full nutritional breakdown of Low-Carb Eggs in a "Basket" calories by ingredient
Introduction
I wish this was my original idea, but I found it somewhere online awhile back. It's very easy breakfast when readying 3 children for school each day as well as myself for work. My eldest loves it when I make these and she will put away 4! I can't eat more than 2 in a single sitting. The original recipe said the baked eggs taste good cold, too. I wish this was my original idea, but I found it somewhere online awhile back. It's very easy breakfast when readying 3 children for school each day as well as myself for work. My eldest loves it when I make these and she will put away 4! I can't eat more than 2 in a single sitting. The original recipe said the baked eggs taste good cold, too.Number of Servings: 6
Ingredients
-
6 slices of bacon of choice (I like maple cured bacon)
6 large eggs
salt/pepper to taste
cooking spray (if you choose)
muffin pan
Tips
I adore this breakfast with a freshly sliced avocado with lemon and salt. Salt is important to my diet because of thyroid issues, so I use sea salt with iodine.
Directions
1. Preheat oven to 475. I have an old gas range, so I tend to lower my oven's heat to compensate. Mine rests at 425 for this recipe. The higher it goes, the crisper the bacon.
2. Spray muffin pan with cooking spray in each muffin slot. Lay the bacon out and cut off about 2 inches from one end. Curl each long-piece of bacon around the side of the muffin slots. Place cut-off slices in the middle. Press the overlapping parts together to help it stay put. You'll find that bacon stretches well for this. The more pieces overlap, the more likely the "basket" will come out in one piece.
3. Drop an egg into each "basket."
4. Cook for 20-25 minutes. I like crispier, so I go for 25.
5. Serve 1 to 2 on a plate. Sprinkle salt and pepper over egg in a basket to your taste.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLASSICVIXEN.
2. Spray muffin pan with cooking spray in each muffin slot. Lay the bacon out and cut off about 2 inches from one end. Curl each long-piece of bacon around the side of the muffin slots. Place cut-off slices in the middle. Press the overlapping parts together to help it stay put. You'll find that bacon stretches well for this. The more pieces overlap, the more likely the "basket" will come out in one piece.
3. Drop an egg into each "basket."
4. Cook for 20-25 minutes. I like crispier, so I go for 25.
5. Serve 1 to 2 on a plate. Sprinkle salt and pepper over egg in a basket to your taste.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user CLASSICVIXEN.