Paleo Egg Cups are the perfect breakfast to start off your day. Loads of protein with fresh asparagus make 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, then brunch, slide onto lunch, and slither into dinner. My husband tries to put his foot down and says eggs can not be dinner.
Blah, who does he think he is?
I am the cook in this house, and sometimes the cook wants bacon and eggs for dinner. A big ol’ salad and 2 or 3 of these delicious egg cups, now that is undoubtedly a dinner not to turn your nose up at.
Am I correct?
Sadly my little chicken flock has shrunk this season, we lost a few chickens. One was caught by a raccoon and disappeared. We lost two to old age, or so I assume, they were seven 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 breakfast cups are super easy, only take 30 minutes, and can be made ahead of time and warmed up for breakfast. Though they are best eaten warm straight from the oven.
If you are not strictly Paleo you can add cheddar cheese. Who can say no to fresh gooey cheddar cheese and a slice of bacon?! Maybe a sprinkle of green onions, if you like!
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
Equipment
- Muffin Tin
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
- 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
Categories:
You can’t find a recipe that is much easier than this one. For such a fantastic paleo meal there are no measuring cups, no mixing bowls, or messy egg mixture to clean up. Now I call that a winner!
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Delicious, beautiful and artistic!
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.
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.
I made this for mothers day and she loved it! I used celery and onion in my combo and it worked out great!