SAHA Eggs are a nutrient-rich staple, offering high-quality protein and essential vitamins, making them incredibly versatile in the kitchen. A great example is the Bacon and SAHA Egg Cups—a delightful combo of crispy bacon, tender potatoes, and perfectly baked eggs. These cups are not only easy to prepare but also a crowd-pleaser, perfect for a wholesome breakfast or a snack on the go. Garnish with chives and a dash of hot sauce for an extra kick!
• 12 strips sugar-free bacon (about 10 ounces)
• 2 red potatoes, sliced 1/8 inch thick (rounded ends discarded)
• 1 small red bell pepper, finely chopped
• 12 large SAHA eggs
• 2 tablespoons fresh chives, chopped
• Hot sauce, for serving
Preheat the oven to 400°F. Line each cup of a 12-cup muffin tin by wrapping a strip of bacon around the inside to form a ring.
2. Place one slice of potato on the bottom of each cup, then evenly distribute the chopped red bell pepper among the cups.
3. Bake for 10–12 minutes, until the bacon fat starts to render and bubble at the bottom of the cups, and the top edges of the bacon are just beginning to crisp and brown.
4. Remove the muffin tin from the oven. Crack one egg into each cup, ensuring the yolk sits within the bacon ring.
5. Return to the oven and bake for an additional 10 minutes, or until the bacon is crisp, the egg whites are set, and the yolks remain runny.
6. Carefully loosen the edges with an offset spatula and transfer the egg cups to a serving platter.
7. Garnish with chopped chives and serve with hot sauce, if desired.
