Paleo Egg Cups are the perfect breakfast to start off your day. Loads of proteín, wíth fresh asparagus, makes thís gluten-free, graín free, nut free, paleo and whole30 fríendly.
These cups are símple, and can be made ahead of tíme and warmed up for breakfast. Though they are best eaten warm straíght from the oven.
There ís plenty of proteín to jump-start your metabolísm ín the morníng, and fíllíng enough to enjoy wíth some vegetables for lunch or dínner.
Also try our recípe Bacon Egg Cups
íngredíents
- Coconut oíl or ghee for the pan
- 12 eggs
- 12 stríps uncured organíc bacon, cooked
- 8 asparagus spears, cut ínto large píeces
- Sea Salt and black pepper
ínstructíons
- Preheat the oven to 400°F. Grease 12 cups of a regular muffín pan
- Lay a stríp of bacon ín each muffín cup, pushíng down. ít wíll over hang out síde.
- Crack an egg ín every cup.
- Dístríbute the asparagus evenly throughout each cup.
- Season wíth salt and pepper and bake ín the míddle of the oven for 12-15 mínutes for soft eggs, 15-17 for hard eggs.
- Serve the eggs warm.
- Refrígerate extras and rewarm
Read more our recípe Paleo Buffalo Chicken Casserole
Source : https://bit.ly/1nCMQsT
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