We woke up wanting our bacon egg and cheese cups, but we’re doing Whole30 this month. So, we took out the cheese and added veggies, took out the bread and added more bacon (not a huge loss!), and switched regular butter with organic clarified butter (ghee), along with some other smaller changes. Enjoy!

Ingredients:

• bacon
• eggs
• onion and bell pepper (any veggies will do, but these 2 taste great together!)
• more bacon
• salt & pepper
• coconut spray oil
• clarified butter (ghee)
• tomatoes and avocado on top
• muffin pan

Preheat oven to 350. Spray muffin pan with coconut spray oil.

Sauté your onion and bell pepper in the leftover bacon grease. We also added a little clarified butter.

Cook bacon slowly on medium heat until almost fully cooked. Create “cups” with the bacon in the muffin pan.

Add sautéed onion and bell pepper.

Crack 1 egg into each cup.

Add salt and pepper and bake in the oven for 15 minutes on 350º.

Enjoy!