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Bell Pepper Egg Cups topped with Vigan Longganisa

Bell Pepper Egg Cups topped with Vigan Longganisa

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Serves: 2
MacroValue
Carbs:1.35 g
Fat:12.28 g
Protein:9.95 g

Ingredients:

  • 2 slices Bacon
  • 2 Vigan Longganisa
  • 2 Bell Peppers
  • 2 Free Range Eggs
  • 1 tsp Garlic
  • pinch Salt and Pepper
  • 1 tbsp Coconut Oil

Cooking Instructions

  1. Preheat oven to 350°F
  2. In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside on a paper towel-lined plate to drain
  3. Using the coconut oil, grease a muffin tin. Put the sliced bell pepper, crack an egg on each bell pepper, top with bacon and Vigan longganisa, sprinkle salt and ground black pepper
  4. Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the cupcake pan. Serve

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Bell Pepper Egg Cups topped with Vigan Longganisa

Ingredients:

  • 2 slices Bacon
  • 2 Vigan Longganisa
  • 2 Bell Peppers
  • 2 Free Range Eggs
  • 1 tsp Garlic
  • pinch Salt and Pepper
  • 1 tbsp Coconut Oil

Cooking Instructions

  1. Preheat oven to 350°F
  2. In a large skillet over medium heat, cook bacon until slightly browned but still pliable. Set aside on a paper towel-lined plate to drain
  3. Using the coconut oil, grease a muffin tin. Put the sliced bell pepper, crack an egg on each bell pepper, top with bacon and Vigan longganisa, sprinkle salt and ground black pepper
  4. Bake for 20 minutes, or until the eggs no longer look wet. Cool slightly before removing from the cupcake pan. Serve