Paleo Egg Cups

Paleo Egg Cups

Add to Recipes

Paleo Egg Cups

Made With Our

Directions

Item No. 370408

Ingredients

  • 12 strips uncured organic bacon, cut in half
  • coconut oil or ghee (enough to coat pan)
  • 12 eggs
  • 8 asparagus spears, cut into large pieces
  • 1 tsp. Urban Accents Roma Italian Blend Spice Jar
  • sea salt and black pepper, to taste

Directions

  1. Preheat oven to 300°F. Grease 12 cups of a regular sized muffin pan.
  2. Lay 2 halves of bacon in each cup, criss-cross. Push down to form cup shape.
  3. Crack an egg into each cup. Place a few pieces of asparagus in each. Sprinkle with Roma seasoning, salt and pepper, to taste.
  4. Bake for 12-15 minutes for soft eggs, 15-17 for hard yolks. Serve immediately, or refrigerate and reheat in microwave for 30 seconds as needed.