Paleo Egg Cups

• Meat

  • 12 strips Bacon, uncured organic cooked

• Refrigerated

  • 12 Eggs

• Dairy

  • 1 Coconut oil or ghee

• Other

  • 8 Aspara­gus spears, cut into large pieces
  • Sea Salt and black pep­per

Found on ahealthylifeforme.com

Description

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

Directions

• Pre­heat the oven to 400°F. 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 salt and 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