Breakfast
Easy bake egg cups
PrepPr15 minServesSrv4Ca:PCa:P1:0.5
Ingredients
- ½ cup (4 oz) shredded Manchego cheese
- 8 strips nitrate/nitrite-free bacon, chopped (optional)
- 4 pasture-raised eggs
- Pickling salt (to taste)
- Pepper (optional, to taste)
- 4 Tbsp half and half
- 4 Tbsp grated Parmesan Reggiano cheese
Directions
- Preheat oven to 350°F (180°C).
- Grease extra-large muffin pan or 4 large ramekins with coconut oil.
- Prepare bacon (see BACON PREPARATION recipe).
- Mix salt, pepper (optional), and half and half in a small bowl.
- Divide Manchego cheese evenly into muffin cups or ramekins.
- Add chopped bacon to each cup.
- Crack one egg into each cup over bacon.
- Pour 1 Tbsp half and half mixture into each cup.
- Sprinkle Parmesan Reggiano cheese on top.
- Bake for 20-30 min until golden brown.
Contribution
By Dodie AndersonNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 274.25
- Total Fat 82.2g
- Saturated Fat 44.5g
- Trans Fat 1.5g
- Polyunsaturated Fat 4.8g
- Monounsaturated Fat 13.4g
- Cholesterol 1017.8 mg
- Sodium 2093.6 mg
- Carbohydrate 16.4g
- Sugar 1g
- Protein 73g
- Calcium 1503.9 mg
- Phosphorus 795.1 mg
- Ca:P ratio 1:0.5
- Vitamin A 572.4 mcg
- Vitamin C 0.5 mg
- B1 (Thiamin) 0.2 mg
- B2 (Riboflavin) 1.2 mg
- B3 (Niacin) 0.1 mg
- B5 (Pantothenic) 0.6 mg
- B6 0.2 mg
- Folate 147.3 mcg
- B12 3 mcg
- Vitamin K 1.8 mcg
- Zinc 5.2 mg
- Selenium 84.4 mcg
