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Paleo Egg Cups

Paleo Egg Cups
Paleo Egg Cups
paleo bacon egg muffins 150x150 - Paleo Egg Cups

Paleo breakfast for on-the-go!

Ingredients

For: 12 servings
  • 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
  • sea salt and black pepper, to taste
Preparation:
3 min
Cooking:
15 min
Ready in:
18 min

Instructions

  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.
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