Go Back

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