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 raccoon 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.
Looking for more egg recipes? Click (here)
Paleo Egg Cups
Ingredients
- Coconut oil or ghee for the pan
- 12 eggs
- 12 strips uncured organic bacon cooked
- 8 asparaÂgus spears cut into large pieces
- Sea Salt and black pepÂper
Instructions
- PreÂheat the oven to 400°F. Grease 12 cups of a regular mufÂfin pan
- Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side.
- Crack an egg in every cup.
- DisÂtribÂute the asparaÂgus evenly throughout each cup.
- SeaÂson with salt and pepÂper and bake in the midÂdle of the oven for 12-15 minutes for soft eggs, 15-17 for hard eggs.
- Serve the eggs warm.
- Refrigerate extras and rewarm
- Refrigerate extras and rewarm
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What a great idea! I love that you could make them in advance, and then reheat them later.
I am all about easy in the morning, so I like things that can be reheated!
Very beautifully presented, colorful and nutritious! I like!
I find that eating bacon in he morning is definitely a bonus when on a paleo diet.
I agree Johanne. I usually make a large batch of bacon up at the beginning of the week to re-heat for my quick breakfast when I am on the run.
This came up on my FB feed today and I am making them now for dinner (Breakfast for Dinner best meal of the day for sure!) The only difference is I’ve put them into parchment cups and added about 1/2 tbsp grated sharp cheddar to each cup (I’m not avoiding dairy). Goat cheese might work on a future attempt. Can’t wait to eat these!
If you don’t avoid dairy, cheese would make a great addition! Hope you loved them.
Do place the bacon in the muffin cups raw? Or already cooked?
Thanks 🙂
Hey Madison, you will want to cook the bacon before adding it to the cups. Enjoy!
Thank you for replying! I made these yesterday to have for breakfasts for the week, and they are delicious!! I feel like I’m cheating on eating healthy, but this is such a great, healthy way to start off the day!
It is OK to leave the yolks soft (runny) and then store them for later? I just wanted to make sure there’s not a ‘raw’ egg issue. I’m looking forward to making up easy grab and go breakfasts for the week, and we prefer a bit of a drippy egg.
Hi Robin, do you mean cook them as a soft egg vs. hard? If so then yes, as long as your eggs are cooked you will be fine. I prefer mine runny too!
There isn’t a problem with raw egg yolk. It is the whites that need to be cooked.
I just made these the only difference is I used my leftover asparagus from last night dinner they are easy , convenient and best of all delicious 🙂 will be making more and adding different ingredients to see what other combinations work for me .
Awesome Rebecca! Thank you for letting me know!
Did half assparagus half broccoli…..Both absolutely wonderful! Even my two kiddos like them. Difinatly going into the breakfast rotation.
Love the addition of broccoli Kim!
This recipe was awesome. The only issue was it took 45 minutes of trying for the recipe to load.
The recipe was simple and everyone in my house loved it
Thanks Lynda. When you say load do you mean on the website? Not sure why, I will look into it.
Oooo 🙂 it look’s so delicious and the bacon is so crispy, I will make this for my girl she will be surprised….. thanks for sharing this recipe with us.
I was wondering how long these will last for? As I have early shifts so this would be amazing just to grab out the fridge!
I keep them in the refrigerator and re heat them for several days.
Quick question to clarify, the serving size is one “muffin”, correct?
Yes!
I made them for work tomorrow! They look Delish!
Question. Can you freeze the egg cups? They look delicious.
I have not frozen them, but I think they will do fine frozen and reheated.
I made these this morning. The bacon on the bottom was still raw after 17 mins, the egg was done, any suggestions? I am thinking I might try cooking the bacon a little first, although the exposed edge still might get too well done. I’ll try again because everything about these is yummy.
Thanks for any suggestions you may have.
I read that you were supposed to cook the bacon first! Try it again! I am going to try today!
HI AMY! I LOVE THIS IDEA! MY HUSBAND WORKS AWAY 90% OF THE TIME AND WHEN HE COMES HOME, I LIKE TO HAVE SOMETHING HE WILL LIKE AND THAT IS EASY. I PLAN ON TRYING SCRAMBLED SAUSAGE WITH ONIONS AND PEPPERS ADDED. I WILL LET YOU KNOW HOW THIS FARES! GREAT IDEA! LOVE IT! THANKS!
I made this for mothers day and she loved it! I used celery and onion in my combo and it worked out great!
Made them for Mother’s Day breakfast in bed. She loved them, will definitely repeat. Added a bit of sauteed mushrooms in addition to the asparagus. For my picky daughter, replaced asparagus with shredded cheddar. Next time I will more closely trim the bacon. Thank you.
I forgot to mention that the bacon was done on the bottom but the egg was also 1 minute too done for my taste at 16 minutes. I might try ham next time, or pancetta, or use thin bacon (I used thick). I dont think this would freeze well.
Hello just wanted to give you a brief heads up
and let you know a few oof the images aren’t lolading correctly.
I’m not sure why but I think iits a linking issue. I’ve tried iit in two different internet browsers and both show the same results.
Delicious, beautiful and artistic!