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Gluten-Free Bacon and Egg Cups

Photograph by Daniel Montoya

A fancy, gourmet breakfast doesn't have to be time-consuming or complicated. These bacon and egg cups are easy enough that you can make them for a weekday breakfast and fancy enough that you can serve them for a weekend brunch. Bonus: They're packed with protein and you even get a little daily dose of greens, too.

Double the recipe for leftovers and store them in an airtight container in the refrigerator for up to five days if you want to have a quick breakfast you can reheat. If you plan to make enough for leftovers, take care not to overcook the eggs as when they're reheated you'll end up with a yolk that's completely cooked through. To make reheated bacon egg cups with yolks that glisten, brush a little water over the yolk with a pastry brush. This recipe is gluten-free. If you want to make this recipe Paleo Diet-friendly, just leave out the goat cheese.

RECIPE: Gluten-Free Bacon and Egg Cups with Curly Kale, Goat Cheese and Dill

Yields 6 servings

Ingredients

  • 6 eggs, medium or large size
  • 6 strips of bacon (use a thinner-sliced bacon over a thicker one)
  • 2-3 large stems of curly kale, washed, patted dry and leaves ripped into fist-sized pieces
  • One small log of goat cheese, divided into 1/2 to 1 tablespoon servings
  • One bunch of fresh dill, torn for garnish
  • Coconut oil spray

You'll also need a 6 or 12-cup muffin tin.

Directions

  1. Preheat oven to 375 degrees F. Spray coconut oil in cups of a muffin tin that holds 12 muffins.
  2. Coil one slice of bacon into each cup of the muffin tin, making sure to cover the sides completely. (It's OK if you have a little hole in the middle; that will be covered up later with kale.) Bake for 5-7 minutes to partially pre-cook the bacon.
  3. Remove the muffin tin from the oven, reduce heat to 350 degrees F, add the kale on the bottom of each cup and use a spoon to lightly spread 1/2 to 1 tablespoon of goat cheese over the kale.
  4. Crack an egg into each muffin cup and return to the oven. Bake for about 6-8 minutes or until the yolks look cooked like sunny side up eggs. Watch them carefully, as the yolks can dry and shrivel a bit if they're cooked for too long. The whites should not be runny.
  5. Remove from oven, allow to cool for a few minutes and transfer from muffin tin to a plate with a spoon or spatula.
  6. If your yolks look a little dry, use a pastry brush dipped in water to give them a little moisture. Sprinkle the tops with torn fresh dill for garnish and serve.
Photograph by Daniel Montoya
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