Simple Paleo Egg Cups

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Simple Paleo Egg Cups

The Cook
4 Servings
6 Ingredients

Paleo Egg Cups make breakfast a cinch, using simple ingredients you have in your fridge, to create a filling, paleo and freezer friendly breakfast option for those hectic mornings.

4 Servings
6 Ingredients


  • 2 tablespoons Coconut Oil
  • 12 individual Bacon
  • 10 individual Egg
  • ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons chop Chives, Fresh



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions


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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

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Make It Now Cooking Directions

Oven Cook

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Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
3 cups
Amount Per Serving
Total Fat
Total Carbohydrates
WW+ Points
WW SmartPoints
THM Meal Type


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

    1. They are delicious! The bacon isn’t crispy (too much liquid in the pan while it cooks), but I guess you COULD cook the bacon in the tins, then add the eggs and cook to get the bacon crispy, if that wouldn’t burn the bacon….

  2. 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. 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. 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. 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.

    1. I bake my bacon all the time and then keep slices in zip lock bag in fridge for the weeks meals, I am thankful you tried the half cooking method to address the uncooked look of the bacon in the above recipe. We most certainly eat with our senses. For those who want to just bake bacon, I preheat oven to 400 and lay out in single row on foil lined baking dish. I usually do two pans at a time for our family of three.

  6. 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.

  7. 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!

  8. 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.

  9. 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)

  10. 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?

    1. 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!)

  11. 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.

  12. 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.

  13. 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.

    1. This happened to me as well- my co-worker assured me that this happens sometimes. I am weirded out by it, but I know they are are fine so I suck it up haha.

  14. 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.)

    1. 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!

  15. 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!

    1. 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.

    1. Jackie – I would line the muffin cups with the bacon as instructed, but then bake it for 10-15 minutes before adding the egg center.

  16. These were a hit at our house. I used nitrate free bacon (lining the pan with it and cooking for 8 minutes) prior to adding the egg, veggies and cheese in it to finish baking. I also use some black forest ham as the liner and then filled with eggs. Both were very good!

    1. YES, Julie! This is one of the recipes I make and freeze quite frequently! Just reheat them in the microwave for 45 seconds and enjoy!

  17. Mine are only 10 minutes in, and the bacon has already collapsed/fallen over. Did anybody else have this problem?
    I mean I’m sure they’ll still taste fine….

    1. These should be fairly easy to reheat in a toaster oven, but since we haven’t tried this we can’t give specific recommendations for the best time/temperature to do so. You might check your toaster oven manual to see if the company recommends a cook time/temperature for similar foods.

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