• Katie Lolas

Egg Cups

Updated: Apr 2

The perfect grab-n-go breakfast to start off your day. Loads of protein, with fresh asparagus, makes this gluten-free, grain free, nut free and paleo friendly'



Serves: 6

Ready in: 20 mins


Ingredients:

  • Coconut oil

  • 12 eggs

  • 12 strips bacon, cooked

  • 8 asparagus spears, cut into medium pieces

  • Salt and pepper

Method:


Step 1. Pre­heat the oven to 200°. Grease 12 cups of a regular muffin tin with coconut oil


Step 2. Lay a strip of bacon in each muffin cup, pushing down. It will over hang over the side


Step 3. Distribute the asparagus evenly throughout each cup


Step 4. Crack an egg in every cup


Step 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


Soooo easy and delicious! Enjoy xx



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