Bacon, Egg & Cheese in a Muffin Tin

In my quest to “quit sugar”, as Sarah Wilson- former editor of Cosmopolitan and qualified Health Coach with the Institute of Integrative Nutrition in New York and author of, “I Quit Sugar”– would say, I have been trying lots of new recipes that make breakfast easy without cereals, toasts, bagels, muffins, etc. And THIS- This was the easiest and honestly, the most AMAZING egg bake, I have ever tried!

5 Simple Steps

Total time- prep and bake combined- 20 minutes or less!

Step 1: Preheat oven to 350 degrees and grease muffin cups with butter or organic, unrefined coconut oil. I just discovered this lovely new butter that I am in LOVE with! I’m not sure what it is about it- maybe the fact that I’m always buying unsalted butter for baking and I finally splurged and bought salted butter (which my sister always says is disgusting on toast because, “It tastes like Canola oil,” ha!) The brand is Finlandia and I found it at my local Shoprite and I just noticed that it comes up in Google at and Swagbucks are offered!

Step 2: Line muffin cups with 1 piece of bacon, bake 7 minutes. This gives the bacon a head start so that it will crisp nicely without overcooking the eggs. I always use bacon that does not contain nitrates.

Step 3: Remove from oven and crack an egg into each bacon-lined muffin cup. Cook for about 10 minutes.

Step 4: Add some chopped cheddar cheese on top of each egg. I like to chop my cheese from the block because it has less preservatives and additives than most packaged, shredded cheeses.

Step 5: Cook about 3 more minutes or until egg whites are firm.

These babies came out of the tin so easily and they were unbelievably delicious with perfectly cooked centers!

Try them for yourself and let me know how much you loved them too! Here is another great version and my inspiration from I Quit Sugar. What other varieties do you love?