Did the title of this post make your mouth start to water? Seriously, what caveman/cavewoman doesn’t love bacon & eggs? The bonus to this is that it’s so ridiculously easy to make that you need little to no culinary know how!
Tim is headed out of town this morning on a business trip to Boston, and I wanted to send him off with this nice breakfast that I first discovered on Foodee.
If you do a google search of “Bacon Egg Muffins Paleo” you get a plethora of results. So you can take ideas from a few different ones to come up with the one that works best for you.
I followed the recipe (somewhat) from KatieDid.
Note: This recipe calls to bake in ramekins. Don’t run to the store to buy one if you don’t have it. I used my nifty silicone muffin cups, or you can you a cupcake pan.
Bacon Egg Muffins
I just made 2 because we were low on eggs, but make as many as you want to have on hand. I imagine they freeze well for a really quick snack or breakfast. Try adding any veggies you have on hand. Gluten and dairy free.
- Coconut oil (or other oil/ fat)
- 2 Eggs (or as many as you want)
- 2 slices of bacon (or as many pieces as eggs)
- Chopped onions (about 2 Tbsp) I used scallions here
- Chopped sun dried tomatoes (about 2 Tbsp) I did not use these
Preheat oven to 350 degree. Put a small amount of coconut oil into ramekins or muffin tins and place in the oven until melted. Spread around to coat the bottom and sides of the ramekin.
Loop one slice of bacon around the sides of the ramekin to form a circle.
Fill the bottom with chopped veggies.
Gently crack one egg into the center of the ramekin.
Bake for about 15-20 minutes until the egg is white and set. Let sit and using a knife gently remove the bacon egg cup from the ramekin and enjoy! Store in fridge or freezer and reheat in oven or microwave.