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Simple Paleo Egg Cups

My Sundays are typically spent prepping ingredients for the upcoming week of meals.  Browning meats, chopping and cooking veggies, and making ahead filling breakfast options to keep the family going. Having paleo and family friendly breakfasts in the freezer for quick reheat on our hectic weekday mornings in a must.  These Simple Paleo Egg Cups are a kid friendly, nutritious way to start your day.

Simple Paleo Egg Cups


lisa @ Onceamonthmom.com


  • 2 Tablespoons coconut oil
  • 10 large eggs, preferably free range
  • 0.5 teaspoons salt
  • 1 teaspoons pepper
  • 12 slices bacon, preferably nitrate free
  • 2 Tablespoons fresh chives, chopped


Preheat oven to 350F.  Grease muffin tin with coconut oil.  Line each muffin tin with a slice of bacon.  In a large bowl whisk together eggs, salt and pepper.  Divide egg mixture evenly between muffin tins.  This will fill each muffin approximately 1/2 full of egg.  Don’t worry – they will expand and rise as they bake.  Sprinkle chives over the top.  Bake 30-35 minutes until eggs are set.  

Freezing Directions:

Follow directions above.  Allow egg cups to cool completely. Transfer egg cups to gallon freezer bag, label and freeze.  To Serve: Reheat desired number of egg cups in microwave 45-60 seconds per cup.

Servings: 4


**conversion chart image provided by Erik Spiekermann

32 Responses to “Simple Paleo Egg Cups”

  1. Erin says:

    Ewwww – the picture looks like the bacon is raw, but the eggs are cooked. Is this really what it looks like after being cooked??

  2. Carrie says:

    Bacon is safe to eat when it looks like that, right? I’ve baked it before and it looked like that, too. When you microwave it, does it crisp up a little more?

  3. Rebecca says:

    Ha, these comment strings look like frequent conversations between my husband and I! My paleo hubby approves, btw. Not that we can afford the nitrate-free bacon yet, but, ya know….

  4. Vicki says:

    I have to agree about the bacon. The top edge looks right but the sides look raw to me as we’ll! The fat part still looks like raw fat? We bake our bacon (or roast however one likes to put it) and it never looks like that
    You said it’s the brand will you tell us the brand please?
    I have to say the other recipes on this site look wonderful, but this one looks discouraging! Only because of the raw look! Sorry not trying to be insulting, but the raw look sorta ruins it.

  5. Jenny says:

    Could you substitute sliced ham for the bacon? If so – would you need to change the recipe

  6. againstthegrain@me.com says:

    The “raw” looking bacon problem is solved by first slow-baking the bacon in a single layer on a rack in a shallow sheet ban (with sides) at 250-275°F until about half to two-thirds cooked through (20-45 min, depending on thickness). The bacon cooks flat and evenly this way. Just be sure to stop baking the bacon while it is still very pliable and soft so it can be formed in the muffin pan.

    The excess fat will render out of the bacon with this slow-bake oven method, there won’t be any dangerous or messy splatters in your kitchen, and the bacon strips (fat & lean meat) will cook more evenly. It’s also very hands off – no need to turn the bacon over repeatedly or fiddle with the temperature. Whenever you make bacon this way, make extra (two racks’ worth) and keep a pack or two of frozen half-baked bacon on a rolled up sheet of wax paper/parchment in a freezer zip bag for easy reheating and cooking of smaller portions. Let the bacon drippings cool a bit, then strain any brown bits out with a fine mess strainer to save for cooking, stored in fridge (or making baconnnaise!).

    You might never go back to pan frying bacon again. The only downside to baking bacon instead of frying is that it takes patience.

  7. Simon says:

    Bacon when cooked under other foods ends up looking uncooked because it is steamed during the cooking process. One way to eliminate the sogginess is to line the muffin tin with bacon then bake it. Then add the eggs, and they don’t have to be scrambled if you intend on eating them fresh.

  8. Sophia says:

    I made these last night using par-cooked bacon and raw and both came out fine. I used Giant Eagle brand Natures Basket. They were delish!

  9. Jessica Younan says:

    I made this today, and it’s a definite winner! Simple but delicious. Some of the egg seeped out around the outsides, so next time I’ll grease the pan better.

    I made with ham and bacon, and both hubby and I preferred the bacon. I used a very thin slice of deli ham and would use more ham if I made it again. The bacon ones were sooooo good. I used raw bacon and it cooked up just fine.

    I think you could prep these at night and then bake and eat fresh in the morning.

  10. Marlene says:

    It says “serving size 4″. I’m just curious as to how many muffins does your muffin tin make? Trying to figure out if 1,2, or 3 of these is considered a serving. :o) This looks delish!!! :o)

  11. [...] Breakfast: Paleo Egg Cups (which I un=paleo’d by adding 1/3 cup shredded cheese and about 3 TBS milk to the eggs to make them fluffier). These are SO GOOD! And very filling. I ate 2 and they held me all the way until noon! [...]

  12. Rachel M. says:

    Okay – what am I missing? did you line the bottom of the tin with bacon as well? How did you keep the egg inside the bacon strip?

    • lisa says:

      Rachel – The bacon is just wrapped around the inside of the tin, not the bottom. When it cooks the egg stays inside the bacon (don’t ask me the science behind it…but it does!)

  13. Sing141 says:

    For those concerned about the bacon. If you look at a package of bacon sold as “fully-cooked” it looks similar to the bacon in the photo – somewhat raw because of the fat and not crispy — but fully cooked. Bacon, like other meats, doesn’t have to be crispy, well-done to be fully cooked, but crispy melts out a lot of the fat.

  14. Stephanie says:

    Could you add any veggies to the eggs before cooking?

  15. [...] Paleo Egg Cups source @ onceamonthmeals [...]

  16. Stephanie says:

    These are really good, I added a little heavy cream (I’m guessing paleo no no), and I cut back on the black pepper… And they still seemed over salted/peppery. I wonder if the bacon adds enough salt that you can cut back a little.

  17. […] Simple Paleo Egg Cups – make extra and freeze! (S) Directions for freezing included in the rec… […]

  18. Laura says:

    I’ve made these before, not your exact recipe but close enough, and I had problems with the eggs turning green. There wasn’t anything wrong with them and they tasted fine, but still, green eggs really are not appetizing despite what Dr. Seuss might try to convince us. Do you know why this happened out have a solution for it? I just really can’t make myself make these again if they’re going to be green.

  19. Carlee says:

    If I prepped these the night before, but didn’t cook them, then stuck them in the oven in the morning, would that work well? (Rather than cooking and freezing them.)

    • Lisa says:

      Carlee – I think that should work. My only suggest would be to place the bacon in the cup and cook for a short amount of time. Let cool, then fill with the egg mixture. Before baking, make sure you allow them to sit on the counter for a few minutes. Let us know how it turns out!

  20. Janice says:

    I think I would try pre-cooking the bacon a little bit. Personal preferance, I like my bacon cooked more. Definitely going to try this one!

    • Lisa says:

      Yes Janice – there do tend to be 2 ends to the bacon lovers – those who like crispy and those who don’t. My house is split right in the middle.

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