Easy Paleo Egg Cups Recipe



I thought I would share a healthy breakfast recipe today that is easy, nutritious, and paleo friendly (plus, great for busy mornings)! When we celebrate birthdays at bootcamp, I usually bring a healthy "cookie", but since many of my campers are doing the Healthy Habits Challenge and are required to eat 7 servings of veggies daily, as well as low sugar and1g/kg of their body weight in protein, I decided to bring these instead. They were easy, yummy, and challenge-friendly! 😋


Ingredients:


  • Coconut oil or ghee for the pan

  • 12 eggs

  • 12 strips uncured, no-sugar, organic bacon, cooked

  • 8 aspara­gus spears, cut into large pieces

  • Sea Salt

  • Black pep­per


Directions:

  • Pre­heat the oven to 400°F.

  • Grease 12 cups of a regular muf­fin pan with coconut oil or ghee.

  • 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 (be sure to cut off hard ends before hand).

  • 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.

Enjoy!


Recipe adapted from A Healthy Life for Me.

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