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Egg Cups

Updated: Apr 2, 2020

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


  • Coconut oil

  • 12 eggs

  • 12 strips bacon, cooked

  • 8 asparagus spears, cut into medium pieces

  • Salt and pepper


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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These were amazing, but they only lasted a few days as the egg yolk went all gross :( Will probably have to halve the recipe and make a batch on Sunday and then some more on Wednesday next time

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