Egg Cups with bacon and added fiber

Egg Cups with bacon and added fiber


Prep time: 5 min
Cook time: 30 min
Yield: 12 servings 

Nutritional value per serving

Calories: 120 per cup
Fat: 9g
Carbs: 1g
Fiber: 2 g
Protein: 10g


12 large eggs
6 slices cooked bacon
4 oz Shredded Cheddar Cheese
12 teaspoon Organic ground Psyllium
pinch of salt and pepper
1/4 cup green onions, diced
1/2 cup chopped fresh spinach, optional


Use a non-stick muffin pan with 12 spaces. Apply a non-stick spray if needed. Pre-heat oven to 350 degrees. While you wait for the oven to pre-heat you can cook the bacon. 
  1. Cook bacon and let it cool.
  2. Crack an egg into each compartment.
  3. Break up 1/2 strip of bacon. Chop each 1/2 strip up and add to each egg cup.
  4. Add 0.33 oz of cheddar cheese to each egg cup. (1 oz. per 3 cups.)
  5. Add equal amounts of green onions and spinach to each egg cup.
  6. Add 1 teaspoon of ground psyllium to each egg cup.
  7. With a fork, break each yolk and stir the ingredients together lightly.
  8. Bake in the oven for 25-30 minutes at 350 degrees.



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