Paleo Egg Cups


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


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