Paleo Egg Cups are the perfect breakfast to start off your day. Loads of protein, with fresh asparagus, makes this gluten-free, grain free, nut free, paleo and whole30 friendly.
Eggs just might be one of those miracle ingredients. You know, the kind that can easily morph into breakfast, brunch then slide onto lunch and slither into dinner. My husband tries to put his foot down and say eggs can not be dinner.
Blah, who does he think he is? I am the cook in this house and sometimes the cook wants eggs for dinner. A big ol’ salad and 2 or 3 of these delicious egg cups, that is certainly a dinner not to turn your nose up at. Am I correct?
While my little chicken flock has shrunk, we lost a few chickens this season. Two to old age, or so I assume, they were 7 years old and they passed in the night. One was caught by a racoon and disappeared. I still have 13 hens and we are collecting eggs daily, so I have an abundance of fresh free range eggs close at hand and I am always looking for easy and clever ways to use them up to enjoy.
These cups are simple, and can be made ahead of time and warmed up for breakfast. Though they are best eaten warm straight from the oven.
There is plenty of protein to jump-start your metabolism in the morning, and filling enough to enjoy with some vegetables for lunch or dinner.
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #ahealthylifeforme.
- Coconut oil or ghee for the pan
- 12 eggs
- 12 strips uncured organic bacon, cooked
- 8 asparagus spears, cut into large pieces
- Sea Salt and black pepper
- Preheat the oven to 400°F. Grease 12 cups of a regular muffin pan
- Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side.
- Crack an egg in every cup.
- Distribute the asparagus evenly throughout each cup.
- Season with salt and pepper and bake in the middle of the oven for 12-15 minutes for soft eggs, 15-17 for hard eggs.
- Serve the eggs warm.
- Refrigerate extras and rewarm