Bell Pepper, Bacon & Greens Egg Cups (GF/DF/NF/W30)

I love anything that I can prep ahead! Breakfast, lunch, dinner, snacks… you name it! In trying to have healthier mornings, I thought some breakfast cups would be great to have on hand so I have no excuses to either reach for the cereal or skip breakfast all together.

When I do eggs in the morning, I like to add some veggies or make a breakfast salad. I also know my body and I need some kind of carb as well so these egg cups start with a potato nest underneath. These use yellow potatoes which are an excellent source of potassium (more than a banana) and vitamin C. Yellows are also a good source of vitamin B6 and are fat, sodium and cholesterol free. The addition of orange bell pepper is a bonus because they’re packed with vitamins and low in calories! They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. The bacon is because bacon is perfection.

Plus these are gluten free, dairy free and nut free! This recipe is Whole30 compliant when you check the ingredients on the bacon.

Bell Pepper, Bacon & Greens Egg Cups

Course: Breakfast
Cuisine: American
Keyword: Breakfast, Eggs
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 234kcal
This make-ahead breakfast (or lunch) egg cup will keep your tummy happy for hours!
Print Recipe


  • 1 tbsp olive oil
  • 4 small yellow potatoes
  • 6 eggs, divided
  • tsp salt
  • tsp pepper
  • 1 orange bell pepper, seeded
  • 3 slices bacon, cooked and chopped
  • 2 cups mixed greens, torn
  • ¼ cup water


  • Heat the oven to 350˚F
  • Spirazlie the potatoes using the smallest blade available. Alternately, shred the potatoes using a box grater. Transfer the potatoes to a bowl, cover with water and let soak 5 minutes.
  • Meanwhile, beat one egg with the salt and pepper. Drain the potatoes and using a paper towel, press out an additional moisture. Return the potatoes to a clean dry bowl and add the egg, mixing well.
  • Oil the cups of a large muffin pan (6 wells) or regular muffin pan (12 wells) using a basting brush. Divide the potato mixture evenly in the wells and press up the sides a bit to create cups.
  • Bake 10 minutes, then remove from the oven.
  • In the meantime, chop the bell pepper and bacon and tear the greens into smaller pieces. In a bowl, beat the remaining eggs with the water until frothy.
  • Remove the pan from the oven and divide the greens, bell pepper and bacon among the cups. Evenly divide the beaten eggs into each cup.
  • Return the pan to the oven and bake 20 minutes longer or until the eggs are set. Remove from the oven and cool in the pan 5 minutes before removing.


If you make this recipe, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made absolutely makes my day!
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Serving: 6g | Calories: 234kcal | Carbohydrates: 23.3g | Protein: 12.3g | Fat: 10.8g | Saturated Fat: 3g | Cholesterol: 174mg | Sodium: 337mg | Potassium: 253mg | Fiber: 4.3g | Sugar: 3.9g | Calcium: 95mg | Iron: 2mg

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With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at:

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