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Asparagus & Bacon Egg Cups

Asparagus & Bacon Egg Cups

The perfect breakfast to start off your day. Loads of protein with fresh asparagus make this gluten-free, grain-free, nut-free, paleo, and whole30 friendly.

Ready in: 20 minutes

Serves: 4

Complexity: very-easy

kcal: 197

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Ingredients

Rice bran oil, for the pan
12 eggs
12 strips uncured bacon, cooked
8 aspara­gus spears, cut into large pieces
SIDS SALT & PEPPER to taste

Directions

Pre­heat the oven to 200°C. Grease 12 cups of a regular muf­fin pan. Lay a strip of bacon in each muffin cup, pushing down. It will over hang out side. Crack an egg in every cup.
Dis­trib­ute the aspara­gus evenly throughout each cup.
Sea­son with SIDS SALT & PEPPER and bake in the mid­dle of the oven for 12-15 minutes for soft eggs, 15-17 for hard eggs.
Serve the eggs warm.
Refrigerate extras and rewarm.