Bacon and Egg Cups with Guac-Kale-Mole

Happy Monday everyone, hope you had a great weekend!

It was fairly low key around this piece. Friday night we had friends over for a grill out, then Saturday was pool day. It was a tad windy and cold in the water but nice to get out of the house regardless. I’d rather take a bunch of toys to the pool and play under an umbrella on a blanket than sit indoors any day!

Ben’s first Father’s Day went great and Lincoln and I presented him with an assortment of manly things in a new cast iron skillet to celebrate. I started growing a beard just looking at the loot, but my guy is worth the stubble. (Ew?) I couldn’t ask for a better husband or father to our son. ♥

We spent a couple hours at my brother and sister-in-law’s house for lunch and cough, play time later that day. Right. My parents were driving home from their annual Pittsburgh/Beer World/Oglebay/Dean Martin Days trip so it was just the kids!

Luckily they got back in town around dinner time so we all reconvened to wish my Pops a happy Father’s Day. I’m so lucky to have such amazing men in my life!

Earlier that morning I made Ben a Father’s Day breakfast that I can’t wait to share with you too, Bacon and Egg Cups with Guac-Kale-Mole! 

These crispy, bacon-wrapped egg cups are my newest obsession for breakfast, lunch, and dinner – they know no meal-time bounds! Crispy bacon is baked with an egg in muffin tin cups then they’re topped with a mountain of guacamole spiked with chopped kale. Get it? Guac-KALE-mole? It’s amazing.

Since going gluten and sugar-free (ish) I’ve been eating a ton of eggs, especially in the morning for breakfast. Usually with a couple slices of baked bacon and fresh cantaloupe or blueberries. It’s fast, yummy, and keeps me full for hours. That said, I’ve been looking for ways to jazz up the experience and remembered that I’d seen bacon and egg cups on Pinterest a million years ago. Sho nuf, a quick Google search confirmed that a few years ago Bacon and Egg Cups had their heyday in the foodie world, and then some. But the recipes I found online had bread rounds in the bottom, kind of a play on bacon, eggs, and toast, and there were issues with soggy bacon. There had to be a solution!

I decided to ditch the toast, found a way to make sure the bacon gets really crisp, and then added a thwack of creamy, garlicky guacamole on top. You’ll love this quick, 20 minute meal for breakfast, lunch, dinner, or a protein-packed snack. They’re not only tasty, but fun too.

Start by parbaking 6 strips gluten-free bacon. I’ve made these cups a couple different ways and the best way to make sure the bacon is fully cooked in the final cups is to parbake until it’s crisp yet still pliable. You can do it in a muffin tin cup but the bacon kind of loses it’s shape that way, plus all the extra fat stays in the cup. Trust me, this is the way to go.

Line a baking sheet with foil then place a cooling rack on top and spray with nonstick spray. Line the bacon on top (you can use any kind except thick-cut) then bake at 400 degrees until the bacon is golden brown and crispy yet still slightly pliable, about 8 minutes. Set aside for 1-2 minutes or until the bacon is cool enough to handle.

You could do this in a skillet on the stove top, but baking the bacon removes the messy splatter element, and you need the oven on to bake the cups anyway. So…boom.

Next turn your attention to zee eggs. Like I said, I’ve been eating them almost daily now so a standard carton doesn’t cut it anymore. Thank you, Costco!

For these cups you’ll need 6 large eggs.

Spray 6 cups of a muffin tin very well with nonstick spray (don’t skimp!) then coil the crisped bacon inside and crack an egg into the center. Next, and this is very important, spray the tops of the eggs with nonstick spray or mist with extra virgin olive oil. If you don’t spray the tops they’ll get a hard, plasticky crust. Spray and everything’ll be ok!

Pop the muffin tin back into the oven then bake for another 9-10 minutes or until the whites are set, and yolks are cooked to your preferred level of doneness.

Meanwhile, mash up that quick Guac-Kale-Mole – guacamole spiked with chopped kale, of course. This is a GREAT way to get a little boost of vitamins and use up any extra kale you may have laying around the house. I bought some from Whole Foods a few months ago and Ben and I demolished the tub in 10 minutes. Yes. It’s that good.

You’ll need 1/4 cup chopped kale – any variety ya’ like.

Add the chopped kale to a big bowl with 2 avocados, the juice of 1/2 lime, 3-4 Tablespoons chopped cilantro (depending on how much cilantro you like in your guac,) lots of salt and pepper, and 3 minced garlic cloves. I like my guacamole offensively garlicky, so feel free to turn the garlic down a notch if you don’t love it as much as I do.

Run a knife around the outside of the baked bacon and egg cups then pop ’em out with a spatula. Sprinkle on salt and pepper then serve ’em up hot with plenty of Guac-Kale-Mole!

Bacon and Egg Cups with Guac-Kale-Mole

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dairy freegluten free20 minute meal

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Description

Gluten-free Bacon and Egg Cups with Guac-Kale-Mole is a fun twist on classic bacon and eggs.

Ingredients

serves 2-3

• 6 strips gluten-free bacon (any style but thick-cut)
• 6 eggs
• For the Guac-Kale-Mole
  • 2 avocados
  • 1/4 cup finely chopped kale
  • 3-4 Tablespoons chopped cilantro (depending on how much you like)
  • 3 cloves garlic, minced
  • juice of 1/2 lime
  • salt and pepper

Directions

1. Preheat oven to 400 degrees then line a baking sheet with foil, place a cooling rack on top, and then spray with nonstick spray. Lay bacon strips on top then bake for 8 minutes, or until crispy but still pliable. Set aside until cool enough to handle, 1-2 minutes.
2. Spray 6 cups of a muffin tin very well with nonstick spray. Coil baked bacon inside the cups then crack eggs into center. Spray tops of eggs with nonstick spray (very important!) then bake until eggs whites are set on top and yolks have reached preferred doneness, 9-10 minutes. Run a knife around the outside of the bacon then use a spatula to pop out of muffin cups. Top with salt and pepper.
3. For the Guac-Kale-Mole: Add ingredients to a large bowl then mash until desired consistency is reached. Taste then adjust salt and pepper if necessary.
4. To reheat: Cover cups then refrigerate. When ready to eat, cover with wax paper and microwave for 1 minute or until heated through.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Once you make these you’ll be finding an excuse to have them every single day. I know it’s the same flavors as making bacon and eggs in a skillet, but the fun cup shape makes them taste that much better. The garlickly guac-kale-mole on top certainly doesn’t hurt either! Enjoy!