Low Carb Breakfast Bacon Cups

5 Rashers of Streaky Bacon

1 Egg

20ml Single Cream

20g Cheddar

Crack of Black Pepper

You will need:

Muffin Tray

Preheat oven to 180C and place each rasher of bacon into a section of the muffin tray. Bake the bacon for 4-6 minutes.

Meanwhile, beat the eggs and add the single cream and pepper. Dice or grate your cheese.

When the bacon has finished setting, add cheese to the cup and pour equal amounts of the egg mixture into each bacon cup. You can add extra funk with Sriracha or Harissa or even add mango chutney or raisins into the cup mixture if you like a sweeter finish.

Bake for a further 10 minutes or until the egg mixture is 'just' set with a slight wobble. Leave to fully cool and they will set or eat hot. They do reheat exceptionally well.

Each cup - Calories: 86

Protein: 5g Carbs: 0.5g Fat: 7g