Bored with breakfast? Look no further than these Light BLT Baked Egg Cups. These are not your average egg cups; what makes them BLT style? They feature crispy cooked center cut bacon, fresh arugula, halved cherry tomatoes, and sharp cheddar. Each bite is more flavorful than the next, and they are a great way to get your protein in at breakfast time. Choose your serving size based on what your day looks like, and serve alongside some toast and fruit for the ultimate breakfast.
Course breakfast, lunch, main course
Keyword egg cups
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 12muffins
Calories 70kcal
Author Steph
Equipment
frying pan
regular size muffin pan
Ingredients
4slicescenter cut baconchopped
1red onionmedium, chopped
6eggs
1cupliquid egg whites
1/4cupplain non-fat Greek yogurt
1/2tsppaprika
1/2tspgarlic powder
1/2tspkosher salt
fresh cracked pepper
2ozreduced fat cheddarshredded
2scallionschopped
1cupcherry tomatoeshalved
1cuparugula
Instructions
Preheat the oven to 350F.
Chop the bacon and onion, and add them to a frying pan.
Place the frying pan over medium high heat.
Cook the bacon and onion together for about 10-15 minutes or until the bacon is crispy and the onion is tender and starts to caramelize.
(Use the bacon grease to cook the onions).
Once cooked, remove the frying pan from the heat and set aside to cool slightly.
Add the eggs, egg whites, yogurt, salt, pepper, paprika and garlic powder to a mixing bowl.
Whisk the ingredients together until smooth and creamy.
Shred the cheese and add the cheese to the egg mixture.
Half the cherry tomatoes, and chop the scallions and add them to the egg mixture.
Add the cooked bacon and onions to the mixture, including the residual grease.
Add the arugula to the egg mixture and stir to coat.
Spray the muffin pan with non-stick cooking spray.
Pour about 1/3 cup of the mixture into each muffin opening.
Bake the eggs for 20-25 minutes or until the eggs are set up.