Turkey-Bacon-n-Egg-White-Cups (Paleo, gluten-free, soy-free, nut-free, grain-free)

I was inspired by this Bacon and Egg Cup-To-Go Recipe. So off of my memory from yesterday's skimming of the creator's blog of the recipe once, I created my version of them.

They used Pork Bacon and I used Turkey Bacon. I recall they said not to use "thick slices" and luckily turkey bacon is thin sliced anyways.

They used a whole egg and I used an egg white per cup.

I don't remember how long or temperature they put their cups in for or how they put their bacon in the cup or if they even used paper muffin cups, but I - I will just give you the instructions down here.

Turkey-Bacon-n-Egg-White-Cups

3 slices of turkey bacon (90 calories, 6g protein, 7.5g fat, 0g carbs, 390mg sodium) (ripped in half then the halves ripped in halves - or simply put one whole slice ripped in fourths)

6 Egg Whites (102 cal., 21.6g protein, 0.36g fat, 1.44g carbs, 330mg sodium)

Put two fourth slices in one muffin-tin-papered-cup, so that one of the fourth slices covers about one half of the bottom and the second fourth slice is right next to it and covers the second half of the cup. - Do this for all six muffin-tin-papered-cups.

Drop an egg white on top of the two fourth-sized slices - for all six cups.

Optional Seasonings:

Dash garlic powder and cinnamon on top of each.

But you can use whatever you want to satisfy your taste buds!

Bake at 350 degrees for 13-15 minutes.

Mine were barely runny in the middle at 13 minutes so I would cook them for a couple more minutes, but it depens on you oven.

It is optional to next time also spray the cups with some oil just so they come out even easier, but they still came out right nicely even without the oil, thanks to the bacon for not sticking.

Layering two quarters of bacon in the bottom of papered muffin tins.

Then the egg white

Then the garlic powder 

Then the cinnamon (which I may have dashed a tad too much on this here batch).

Fresh out of the oven!

Makes 6 Cups (which is enough for one person) at 32 calories, 4.6g protein, 1.31g fat and 0.24g carbs (and 120mg sodium) each cup. 

The entire recipe is 192 calories, 27.6g protein, 7.86g fat and 1.44g carbs (and 720mg sodium). You could eat it by yourself as your main meal or you could make these as sides for 2-3 people with some other main course - like pancakes? Or....?

I used:

Which its "Product Features:"

• "60% Less Fat & Sodium Than USDA Data For Pork Bacon"

And the eggs were from my parents' farm.