Exactly How To Make Perfect Protein-Packed Egg And Bacon Pots
We like our protein when it comes in a package like this…
Sunday morning calls for these mouth-watering egg and bacon pots from Sally Fitzgibbons’ book – Live Like Sally: The Lifestyle of a Champion Surfer. Yes, you can go back to bed after!
Egg And Bacon Pots
What you need
Coconut oil (for greasing)
12 rashers of bacon
Fresh chives, finely chopped, to garnish
Sea salt Freshly ground black pepper
1/ Preheat oven to 200°C. While you wait, grease a 12-cup muffin tray.
2/ Cut the rashers in half and line the sides and bottom of each muffin cup. Next, crack an egg into each one.
3/ Sprinkle the tops with some chives. Season with salt and pepper to taste.
4/ Bake for 15 to 20 minutes, or until the egg whites are set.
5/ Remove from oven and allow to cool slightly before serving.
Serves 12. Per serving: 450kJ, 8g fat (2.5g sat), 0g carbs, 0g fibre, 210mg sodium, 9g protein