|10 min||45 min||55 min||12|
|114 gm||Turkey bacon, raw (organic and nitrate free)|
|8 large egg||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. Cut the raw bacon into 1/2 inch sections. Place in the muffin pans with the liners in (I haven’t tried this with liners other than these, they’re a little thicker so thin paper liners might not work for this), distributing evenly through the cups. Back at 350 degrees F until crisp, about 20 minutes. Leave in the muffin pan.
2. Mix the eggs, paprika, salt, and cheese while the bacon cooks. Pour over cooked bacon and bacon grease in the muffin cups. Fill muffin cups about 2/3 full. Return to 350* 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!
are a great source of protein and contains some important B-vitamins!