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Today happens to to St. Patrick’s Day, and this morning I made for my family what I called “Pots of Gold” for breakfast, aka Bacon Egg Cups!
This recipe is easy to prepare, and is great for making ahead of time, so you can just reheat when you are ready to serve!
My version of this breakfast treat is very low-carb, and when I was first venturing into solids post weight loss surgery, this worked very well for me! My husband didn’t tolerate eggs as well, as many new post-op patients discover that eggs are hard on the pouch, but most people report being able to eat them by six months out. Like I said, though, I did really well with this as a fast breakfast option.
For busy mornings, I would just make a bunch in advance and then quickly reheat for a fast breakfast.
If you love cheese, you can definitely add some shredded cheddar to the tops a few minutes before taking them out of the oven!
To make this a well-rounded meal, serve with some greens sauteed in the leftover bacon grease.