Cheesy Bacon & Egg Cups + Weigh-In

Let’s start with my weight… After my Easter sojourn in carb and junk land I’m 1 week solid back on LCHF. This mornings weigh-in was quite encouraging 113.9kgs, only 300gms off where I was before my Easter weight gain. Being a bit of a geek there’s nothing quite like a graph to get me motivated so here’s how things are looking for me now:

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Next weigh-in should reflect a decent loss and the lightest weight I’ve seen as an adult.

Now on to today’s delicious breakfast. Cheesy Egg & Bacon Cups.

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I took some streaky bacon and lined two muffin tin cups with two slices each. One slice around the cup the other across the base.

I then added one egg per cup and topped with an egg whisked with cream and black pepper.

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I folded the excess bacon over the top and baked in a 180°c oven for 25mins.

At this stage I removed the cups to a flat tray and sprinkled with mozzarella cheese, then returned them to the oven at 210°c for a further ten minutes until golden and delicious.

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The flavour from the streaky bacon had infused nicely into the eggs and the texture of the whole eggs on the base and light fluffy egg and cream on top was so good. I’ll definitely be whipping these babies up again soon!

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