You guys have been gandering for some new breakfast recipes on here, and some Whole30-friendly breakfast recipes, so let’s do this!! These Pesto & Bacon Egg Cups are my new favorite quick breakfast / snack idea. Because yes, I totally eat eggs and bacon for snack sometimes. It’s fine. Honestly I could eat breakfast for every meal and be happy. Isn’t that why diners and waffle house are open 24 hours? Obviously.
This is a grab-and-go breakfast you can make on the weekend and then easily take with you to work, or just heat up in the morning if you’re short on time but still want to get a good nutrient-dense breakfast in (as I’m sure you all do!) Knowing me, I would most definitely still be hungry after eating two of these, so depending on the day, I’d probably serve them with some baked sweet potato, fruit, avocado, or some leftover roasted veggies on the side, depending on my mood and what I feel like eating that day!
- 8 eggs
- 8 slices of bacon
- ¼ cup sliced sun-dried tomatoes
- ¼ cup pesto
- ½ cup sliced cherry tomatoes, for topping
- Fresh sliced basil, for serving