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You are here: Home / Recipe Categories / Breakfast & Brunch / Paleo Egg Cups

Paleo Egg Cups

14 Sepby Amy40

Prep Time: 3m
|
Total Time: 18m
|
Gluten free
|
Dairy free
|
Paleo
|
Whole30

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.

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 | ahealthylifeforme.com

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?

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 | ahealthylifeforme.com

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. 

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 | ahealthylifeforme.com

Looking for more egg recipes? Click (here)

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 | ahealthylifeforme.com
Print

Paleo Egg Cups

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.
Course Breakfast
Keyword Bake, Eggs, Paleo
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 12

Ingredients

  • 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

Instructions

  1. Pre­heat the oven to 400°F. Grease 12 cups of a regular muf­fin pan
  2. Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side.
  3. Crack an egg in every cup.
  4. Dis­trib­ute the aspara­gus evenly throughout each cup.
  5. 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.
  6. Serve the eggs warm.
  7. Refrigerate extras and rewarm

 

  1. Refrigerate extras and rewarm
 
3.4.3177

 Paleo Egg Cups Recipe | ahealthylifeforme.com YOU MIGHT ALSO LIKE:

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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 | ahealthylifeforme.com

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Under: Breakfast & Brunch, Dairy Free, Gluten Free, Paleo 40 Comments

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Comments

  1. Caroline at A Whole New Twist says

    September 14, 2015 at 8:23 am

    What a great idea! I love that you could make them in advance, and then reheat them later.

    Reply
    • Amy says

      September 15, 2015 at 10:16 am

      I am all about easy in the morning, so I like things that can be reheated!

      Reply
  2. Johanne at The Gourmet Confession says

    September 21, 2015 at 10:57 am

    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.

    Reply
    • Amy says

      September 27, 2015 at 7:10 pm

      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.

      Reply
  3. Marney says

    June 10, 2016 at 10:53 pm

    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!

    Reply
    • Amy says

      June 11, 2016 at 8:35 am

      If you don’t avoid dairy, cheese would make a great addition! Hope you loved them.

      Reply
  4. Madison says

    August 28, 2016 at 1:03 pm

    Do place the bacon in the muffin cups raw? Or already cooked?

    Thanks 🙂

    Reply
    • Amy says

      August 28, 2016 at 9:24 pm

      Hey Madison, you will want to cook the bacon before adding it to the cups. Enjoy!

      Reply
      • Madison says

        August 29, 2016 at 9:55 am

        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!

        Reply
  5. ROBIN says

    September 9, 2016 at 9:20 am

    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.

    Reply
    • Amy says

      September 11, 2016 at 8:28 pm

      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!

      Reply
    • Edie says

      December 9, 2016 at 10:07 am

      There isn’t a problem with raw egg yolk. It is the whites that need to be cooked.

      Reply
  6. Rebecca says

    December 23, 2016 at 2:16 pm

    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 .

    Reply
    • Amy says

      December 26, 2016 at 5:46 pm

      Awesome Rebecca! Thank you for letting me know!

      Reply
  7. Kim says

    March 5, 2017 at 8:32 am

    Did half assparagus half broccoli…..Both absolutely wonderful! Even my two kiddos like them. Difinatly going into the breakfast rotation.

    Reply
    • Amy says

      March 10, 2017 at 11:56 am

      Love the addition of broccoli Kim!

      Reply
  8. Lynda says

    March 20, 2017 at 7:05 am

    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

    Reply
    • Amy says

      March 21, 2017 at 8:58 pm

      Thanks Lynda. When you say load do you mean on the website? Not sure why, I will look into it.

      Reply
  9. Boyan Minchev says

    July 6, 2017 at 6:06 am

    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.

    Reply
  10. Melissa Hardy says

    July 11, 2017 at 6:54 am

    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!

    Reply
    • Amy says

      July 11, 2017 at 7:11 am

      I keep them in the refrigerator and re heat them for several days.

      Reply
  11. Jesse D says

    August 15, 2017 at 12:40 am

    Quick question to clarify, the serving size is one “muffin”, correct?

    Reply
    • Amy says

      August 19, 2017 at 8:04 am

      Yes!

      Reply
  12. Sharon says

    August 21, 2017 at 9:02 pm

    I made them for work tomorrow! They look Delish!

    Reply
  13. Elsbeth McEwan says

    September 16, 2017 at 1:56 am

    Question. Can you freeze the egg cups? They look delicious.

    Reply
    • Amy says

      September 18, 2017 at 7:44 am

      I have not frozen them, but I think they will do fine frozen and reheated.

      Reply
  14. CToth says

    December 3, 2017 at 2:49 pm

    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.

    Reply
    • James says

      January 14, 2018 at 2:26 pm

      The ingredient list says “12 strips uncured organic bacon, cooked”

      Reply
    • mary says

      February 27, 2018 at 12:33 pm

      I read that you were supposed to cook the bacon first! Try it again! I am going to try today!

      Reply
  15. Samantha says

    January 26, 2018 at 4:16 pm

    Hi. These look amazing. Any suggestion for replacing the asparagus.(spinach?) Any time i eat aspargus baby boy projectiles everywhere so until I’m done nursing I’m not able to eat it. 🙁

    Reply
  16. Anita says

    October 15, 2018 at 1:01 pm

    Has anyone had success substituting brussels sprouts for the asparagus?

    Reply
  17. Olivia says

    December 11, 2018 at 9:48 pm

    Ah I forgot to good the bacon first 😑 the bacon looks cooked… but isn’t crispy. Toss them or eat them?

    Reply
  18. LD Tempo says

    February 3, 2019 at 7:35 pm

    Has anyone tried freezing these yet? Wondering how they hold up before I try😜

    Reply
  19. APRIL says

    February 22, 2019 at 4:14 pm

    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!

    Reply
  20. Carlie says

    April 10, 2019 at 3:43 pm

    I know my kids would eat these if I made them. Just need to make it happen. Adding to my list now

    Reply
  21. Clayten McCurdy says

    May 12, 2019 at 6:52 am

    I made this for mothers day and she loved it! I used celery and onion in my combo and it worked out great!

    Reply
  22. Matt says

    May 12, 2019 at 8:44 am

    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.

    Reply
    • Matt says

      May 12, 2019 at 8:50 am

      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.

      Reply
  23. Chong Edgehill says

    June 4, 2019 at 8:21 pm

    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.

    Reply
  24. Nadelia Carrasco says

    June 17, 2019 at 11:43 pm

    Delicious, beautiful and artistic!

    Reply

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Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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