| 5 | 55 | 94 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 45 min | 12 |
| 114 gm | Turkey bacon, raw (organic and nitrate free) |
| 8 large | Egg |
| 1/4 cup shredded | Cheddar cheese, reduced fat (18%) (or use vegan cheddar) |
| 1/2 tsp | Paprika, smoked |
| 1/2 tsp | Sea Salt |
1. Preheat over to 350oF (180oC). Place bacon on a baking sheet lined with parchment paper and bake for 20 minutes or until crisp. Let cool and chop into pieces.
2. Meanwhile, mix the eggs, paprika, salt, and cheese. Add bacon pieces to the mixture and fill muffin cups about 2/3 full. Return to oven for 20-25 minutes, or until egg is set. Remove from oven to cool.
3. Keep in an air-tight container in the fridge and enjoy!
Eggs are a great source of protein and contain some important B-vitamins!
| Meat | 0.1 |
| Meat Alternative | 0.4 |
