One of the biggest questions I faced when switching to a Paleo diet was “What will I have for breakfast?” Gone are the days of just pouring yourself a bowl of cereal or grabbing a granola bar. The simplicity was lost or at least I thought it was. Then enter egg cups. Somewhere, somehow, some brilliant person got the idea to put all the good of breakfast into a muffin tin and voila! In no time you can pull a fully-cooked, muffin-shaped omelet or quiche or plain egg right out of your refrigerator or freezer and simply heat it up.
Now, I don’t know who this genius was but he or she may have been a Pinterest user because Pinterest is just silly with recipes for egg cups. There are recipes for pretty much any combination you can think of and yet I am throwing my hat into the ring because I created one more. Since Paleo eaters don’t eat cheese or potatoes the selection, though large, was kind of limited for those of us following a Paleo lifestyle. Or maybe I should just say those of us who want some bacon in our day, since there are plenty of recipes for egg cups with spinach or mushrooms or other veggies.
So I’m putting another check in the win column for embracing a Paleo lifestyle. Starting each day with bacon and eggs that are done in under a minute has been amazing! And while, yes, I could have always done it, I credit a Paleo diet for changing my way of thinking. And if you haven’t yet, I strongly recommend you do the same. It’s truly been a great way to start the day!
Yields 12 Egg Cups
15 minPrep Time
30 minCook Time
45 minTotal Time
Adapted from Prepare & Nourish’s Breakfast Kale Egg Cups
Clarified butter, ghee or cooking spray (to line the muffin tin)
12 slices uncured bacon (extra points for sugar-free)
1 medium beefsteak tomato
6 sprigs thyme
12 large organic eggs
- Lay the strips of bacon on a parchment lined baking sheet. Place the sheet in the oven and turn the oven to 400 degrees F. Bake for 10 to 12 minutes Tip: DO NOT PREHEAT YOUR OVEN You are only parbaking the bacon. It should not curl up or get crisp at the edges.
- While the bacon bakes, grease or spray one 12-cup muffin tin with clarified butter or cooking spray.
- Remove the seeds from the tomato and dice it. In a small mixing bowl, add the tomato and the leaves from 6 sprigs of thyme and toss to combine.
- When the bacon is ready, transfer each slice to another baking sheet lined with paper towels. Allow the bacon to cool and the towels to soak up the grease for a few minutes. Tip: You can pour off the “bacon butter” from the first sheet into a small jar and store it in the refrigerator for later use (I’m thinking brussels sprouts).
- Leave the oven on but turn the temperature down to 350 degrees F.
- Coil one slice of bacon in each muffin cup, fat side up.
- Break one egg into each opening. Sprinkle with salt and pepper to taste.
- Sprinkle some tomatoes around each yolk.
- Place in the oven and bake for 20 to 25 minutes. Remove the pan from the oven and place it on a cooling rack. Cool the egg cups in the pan for 10 minutes before removing them to cool completely.
- Store wrapped in the refrigerator for 3 days or freeze for up to 2 months.