Time: 45 min.
Complexity: easily
Quantity: 12 pcs.

These amazing muffins are perfect for a fun breakfast or as an appetizer at a house party. Baked in a muffin tin, line each cavity with bacon, top with a potato slice, and top with a sweet pepper for topping. Then, carefully pour in an egg wash to protect the yolk and keep the muffins looking presentable. To prevent them from getting all muffin-like, choose bacon with a thin layer of fat. Sprinkle the finished muffins with green onions and serve. This bacon-wrapped eggs recipe is also perfect for those following the Whole30 diet.

Ingredients:

• 12 strips sugar-free bacon (about 280 g)
• 2 red potatoes, sliced ​​into 0.3cm thick rounds, discarding the rounded ends
• 1 small red bell pepper, finely chopped
• 12 large eggs
• 2 tablespoons chopped fresh chives
• Hot sauce, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bacon, potato, sweet pepper, eggs, chives, hot sauce

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Preparation:

Step 1
• Preheat oven to 200°C. Wrap 1 slice of bacon around the inside of each cavity of a 12-cup muffin pan to form rings. Place 1 potato slice in the bottom of each cavity and evenly scatter bell pepper slices on top.
Step 2
• Bake until the bacon begins to render fat (it will bubble at the bottom of each cavity) and the bacon begins to brown around the top edges, 10 to 12 minutes.
Step 3
• Remove the pan from the oven and crack an egg into each bacon ring, ensuring the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are set, and the yolks are still runny, about 10 more minutes. Run an offset spatula around each bacon slice and transfer to a serving platter. Sprinkle with chives and serve with hot sauce, if desired.

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