10-12 servings

Sundried Tomato Bacon Egg Cups

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 4 slices sugar free bacon
  • 1 cup roughly chopped sundried tomatoes
  • 1 and 1/2 cups roughly chopped broccolini - baby broccoli - florets
  • 2 tbsp water
  • 8 eggs
  • 1/4 cup full fat organic canned coconut milk
  • 1/4 tsp salt
  • generous pinch of black pepper
  • 1 tbsp fresh chives finely chopped


Preheat oven to 375 degrees
Preheat a heavy or cast iron skillet to med-hi heat. Chop the bacon crosswise into bite sized pieces and add to the hot pan, stirring as you cook.
When the bacon is 3/4 of the way done, add the chopped sundried tomatoes to the pan plus the water and stir to coat. Add the chopped broccolini and stir again to coat. Lower the heat to medium and continue to cook for 1 minute before removing from heat.
In a large bowl, combine the eggs, coconut milk, salt, black pepper, and chives. Add the bacon mixture to the egg mixture and stir to combine.
Grease a muffin pan with coconut oil or extra bacon fat and pour the mixture into each cup 3/4 of the way full, so you have 10-12 total filled.
Bake in the preheated oven for 15 minutes or until the eggs are just set. Remove and let cool.
Either serve warm or store in the fridge, covered, for up to 4 days. Great as a make-ahead dish for brunch, breakfast or as a quick and easy afternoon snack!

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