Is it spring yet? I’m getting tired of waking up when its dark. But that’s beside the point. I am almost done with my Whole30, and one of the things that have completely saved my sanity is make-ahead meals. Skip to the Paleo Bacon and Egg Veggie Cups recipe.
Paleo Bacon and Egg Veggie Cups
Or rather, make-ahead breakfasts. Now, I’ve made egg cups before, but I’ve been trying to improve on my recipe, and I think that I finally have. These paleo bacon and egg veggie cups don’t require you to beat your eggs or pre-mix your veggies (though you could). You can also bake them a little short on time if you prefer a runny yolk.
These definitely do not freeze well (I was super sad to have to toss a few for that experiment), but they’ll store well in the fridge for about a week in an airtight container.
Paleo Bacon and Egg Veggie Cups
12 slices of bacon
1/2 cup zucchini, chopped
1 cup peppers (any color will do), chopped
1/2 cup red onion, chopped
12 eggs
Salt and Pepper to taste
Fresh chives (for garnish)
Directions:
Preheat your oven to 375-degrees Fahrenheit. Grease a 12-cup muffin tin. Cook the bacon slices in a skillet until almost done, so that the bacon is flexible but nearly cooked. If you want, you could use the oven method, just make sure that you allow the oven to cool down between the bacon and baking the egg cups. Remove the bacon from the pan and pat the grease with a paper towel. Roll each bacon slice to form a circle and place the circles into the muffin tin.
Spoon 2 tablespoons of your chopped vegetables into each muffin well. You can mix them up or alternate.
Crack one egg into each well and season with salt and pepper.
Bake for 20-25 minutes until eggs yolks are set.
Remove from oven and allow to cool in pan for 2 minutes. Then transfer them to the counter or a wire cooling rack to finish cooling, or eat immediately.
Garnish with chopped fresh chives before serving.
To store your egg cups, place them in an airtight container and store in your refrigerator for up to 1 week. Reheat in a toaster oven by baking at 375 degrees for 8-10 minutes or zap them in the microwave for 1 minute (no judging).
Feel free to sub different veggies or leftover sides. I bet asparagus would be awesome, and so would sweet potatoes or even broccoli.
