If you eat eggs, then you know they are one of those miracle ingredients that can add great value to a meal. A big green salad topped off with yummy Paleo egg cups is a meal you can have over and over. But that’s not all.
Eggs are great for kick-starting your metabolism especially in the morning. Metabolism is simply a complex network of hormones and enzymes that convert food into fuel and also determine how to efficiently use that fuel. This means more energy and a more fulfilling day. The best way I have my eggs is as Paleo egg cups. They are not only highly nutritious but easy to make. Even though they’re best eaten hot straight from the oven, you can freeze and warmed up when needed. So, if you’re looking for a healthy, protein-packed breakfast dish or side of vegetables for lunch or dinner, then you need to try these.
Paleo egg cups recipe
(Makes 12)
You’ll need:
12 large free-range eggs
8 chopped asparagus spears (Large pieces)
12 strips uncured organic bacon, cooked
Coconut oil for the muffin pan
Sea salt and black pepper to taste
Method:
Preheat your oven to 200°C. Grease a 12-cup muffin pan with coconut oil.
Lay a strip of bacon in each cup in the muffin pan, pressing it down. It will hang over the side. Then crack an egg into every cup.
Distribute the asparagus evenly throughout each cup and season each egg cup with salt and pepper.
Place the pan in the preheated oven and bake for 15 minutes for soft eggs or 17 minutes for hard eggs.
Remove the pan from the oven and serve the egg cups immediately. You can keep extras in the fridge and reheat.
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