Healthy, gluten free, easy and SO delicious!!
Tim ate two of these right out of the pan immediately and LOVED every bite…so did I 😉
These are paleo and super healthy, but I think the best part is that you can cook a bunch of these and put them in the fridge to eat during the week. Put two in a baggy and take them to work to re-heat for a delicious breakfast.
Literally all you need for this recipe is bacon (I used natural, uncured), asparagus, and eggs.
Grab your muffin pan, I used coconut oil to first “grease” the inside of each of the cups. Next, lay the bacon strips across the cups so they stick out of the sides a little. Crack an egg inside the cups on top of the bacon. Then, clean and chop the asparagus spears into small pieces and toss on top. Sprinkle salt and pepper to taste and that’s it!
Put it in the oven at 400 degrees to cook for 15 to 17 minutes depending on how well done you want the eggs.
YUMMY!
Ingredients: I got the recipe here!
- Coconut oil for the pan
- 12 eggs
- 12 strips uncured organic bacon, cooked
- 8 asparagus spears, cut into small pieces
- Sea Salt and black pepper
Check out the pictures straight from Katie’s Kitchen below!!!
