Paleo Egg Cups #paleo #lowcarb

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.

These cups are simple, and can be made ahead of time and warmed up for breakfast. Though they are best eaten warm straight from the oven.

Also try our recipe Spinach Salad with Bacon and Eggs

There is plenty of protein to jump-start your metabolism in the morning, and filling enough to enjoy with some vegetables for lunch or dinner.

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

Read more our recipe Spicy Couscous with Shrimp and Chorizo

For more details : https://bit.ly/1nCMQsT