egg cups with tomato & bacon


  • grape tomatoes
  • 2tbsp olive oil
  • 1tbsp balsamic vinegar
  • 6 large eggs, separated
  • 1/3 c coconut milk
  • 6 pieces bacon (i used three slices and cut them in two)
  • a few slices of red onion
  • small spinach leafs

filling the muffin tray cups


toss the tomatoes in oil and balsamic vinegar. add sea salt and pepper. roast in a 300 degree oven for 20 minutes. set aside once done.

fry the bacon.  set aside.

whisk the egg whites, add coconut milk and whisk further to fully incorporate.

place one piece of bacon, 2 or 3 roasted tomatoes, red onion and spinach in each cup of a silicon muffin tin. evenly divide the egg white mixture among the cups and top each with an egg yolk.

bake in a 350 degree oven for 20 – 25 minutes.

these are great for a quick breakfast or as a take along on a work day.