Bacon and Egg Fat Bombs Recipe

Macros per serving: 185 Calories, 18.4g Fat, 5g Protein, 0.2g Net Carbohydrates

Ingredients: (makes 6 servings)

2 large eggs
¼ cup butter
2 tbsp mayonnaise
Freshly ground black pepper
¼ tsp salt
4 large slices bacon

Directions:

1. Preheat oven to 375°F. Line baking tray with baking paper. Lay bacon strips flat onto the baking paper, making sure to leave enough space between them so they don’t overlap. Place tray inside oven and bake for 10-15 minutes or until strips are crisp and golden brown. Remove from oven and allow to cool.

2. While the bacon strips are baking-away in the oven, boil eggs in a small sauce pan, making sure that the water completely covers the eggs. Add a pinch of salt to prevent the eggs from cracking as the water comes to a boil. Cook the eggs for 10 minutes, remove from heat and place in a bowl of cold water. Once cool, peel off the shells.

3. Cut the butter into small cubes and add them to the peeled and quartered eggs. Mash the mixture together. Add mayo then season the mixture with salt and pepper. Pour in the bacon grease from the pan and mix well, making sure everything is well-incorporated. Place in the fridge until solid enough to be shaped into balls or fat bombs.

4. Crumble bacon into small pieces and place into a bowl. Remove the egg mixture from the refrigerator and start shaping them into 6 balls. Roll each ball in the crumbled bacon until fully covered. Place on a tray and refrigerate.

5. Enjoy!