Bacon & Egg Brunch Cups Great for any Brunch

 

Bacon & Egg Brunch Cups are one of my choices to include in brunch, primarily because they are fast and easy to cook, giving me more time to enjoy my brunches.

 

The coconut oil makes this even a healthy dish.

 

Coconut oil about 2 tbsp

12 eggs

6 strips bacon

6 rings red onion, sized small enough to fit the cups

Green bell pepper, diced thin

Salt

Cracked pepper

 

Preheat the oven to 400 degrees Fahrenheit.

Grease a 6-cup muffin tray with coconut oil. 2 tbsp coconut oil should be plenty for all 6 cups.

Cook the bacon until it begins to crisp but still pliable. I microwave mine for 1 minute each slice on the dish. Wrap 1 piece of bacon around each cup  it's alright if they don't form a perfect circle! 1 egg, cracked into each cup, in the center of the bacon wrap Season with salt and pepper to taste. Fill each cup with onion rings and bell pepper. Crack a second egg into each cup and place it on top of the vegetables.

Season with salt and pepper to taste. Bake for 20 minutes, or until the egg whites are springy to the touch but not runny.