Since I started my Whole30, I’ve come to LOVE egg cups.

I’ve been testing out different recipes, and have come to the conclusion that I much prefer par-cooking my bacon. You can definitely go ahead and use raw bacon, but be aware that you’ll need to put your breakfast in the oven to finish the cooking process while they warm…unless you like very, very undercooked bacon.

I do not.

Most of these recipes require the use of par-cooked bacon. To par-cook your bacon, I prefer to use the oven method, using 1 slice of bacon per egg cup (usually this equates to 12 slices in my house).

I pull the bacon out after 10 minutes, just when it’s starting to look cooked. It will crisp up when you bake your egg cups. The basis is super simple: eggs, bacon, and veggies…and there are so many delicious combinations!

Basic Paleo Egg Cups

• 9 eggs
• 3 scallions, finely chopped or cut with herb scissors
• salt
• pepper
• 12 slices par-cooked bacon

Preheat your oven to 350 degrees.

While your oven is heating, grease a 12-cup muffin tin with either lard or coconut oil. Seriously. Grease it up. Line each muffin cup with one slice of your par-cooked bacon, pressing it into the sides (the oil should help it stick).

Wash your hands.

Whip your eggs either with an immersion blender or a whisk, add in salt, pepper, and your scallions, stir to combine. Pour the egg mix into the cups 1/4 cup at a time.

Bake in the oven for 30 minutes or until cooked through. Allow to cool, then use tongs to remove the egg cups from their baking vessel. Refrigerate for up to 3 days or freeze for up to a week. To reheat, you can microwave, though I prefer my toaster oven to help re-crisp the bacon.

“Spanish” Omelette Paleo Egg Cups

• 9 eggs
• 1/4 bell pepper, finely chopped
• 1/4 onion, finely chopped
• small can sliced black olives, drained
• salt
• pepper
• 4 slices cooked bacon, chopped

Preheat your oven to 350 degrees. 

While your oven is heating, grease a 12-cup muffin tin with either lard or coconut oil.

Wash your hands.

Whip your eggs either with an immersion blender or a whisk, add in salt, pepper, bacon, and your veggies, stir to combine. Pour the egg mixture into the cups 1/4 cup at a time.

Bake in the oven for 30 minutes or until cooked through. Allow to cool, then use tongs to remove the egg cups from their baking vessel. Refrigerate for up to 3 days or freeze for up to a week. To reheat, you can microwave for a minute or pop them in your toaster oven for 5-10.

Asparagus And Bacon Omelette Paleo Egg Cups

• 9 eggs
• 5-6 stalks asparagus, cut into 1-inch pieces
• 1/4 onion, finely chopped
• 4 slices cooked bacon, chopped
• salt
• pepper

Preheat your oven to 350 degrees.

While your oven is heating, grease a 12-cup muffin tin with either lard or coconut oil.

Wash your hands.

Whip your eggs either with an immersion blender or a whisk, add in salt, pepper, bacon, and your veggies, stir to combine. Pour the egg mixture into the cups 1/4 cup at a time.

Bake in the oven for 30 minutes or until cooked through. Allow to cool, then use tongs to remove the egg cups from their baking vessel. Refrigerate for up to 3 days or freeze for up to a week. To reheat, you can microwave for about a minute, or use your toaster oven for a quick 5-10 minutes.

Frittata Paleo Egg Cups

• 9 eggs
• 1/4 block frozen chopped spinach, thawed
• 2 green onions, sliced with herb scissors
• salt
• pepper
• 4 slices par-cooked bacon, chopped

Preheat your oven to 350 degrees.

While your oven is heating, grease a 12-cup muffin tin with either lard or coconut oil. Line each muffin cup with one slice of your par-cooked bacon, pressing it into the sides (the oil should help it stick).

Wash your hands.

Whip your eggs either with an immersion blender or a whisk, add in salt, pepper, and your veggies, stir to combine. Pour the egg mixture into the cups 1/4 cup at a time.

Bake in the oven for 30 minutes or until cooked through. Allow to cool, then use tongs to remove the egg cups from their baking vessel. Refrigerate for up to 3 days or freeze for up to a week. To reheat, you can microwave, though I prefer my toaster oven to help re-crisp the bacon.

What’s your favorite egg cup recipe?