Paleo Egg Cups

I know it's been too long since I've posted about Paleo or Crossfit, but to be honest...we haven't done anything too exciting with Paleo or Crossfit lately.  We've had a lot of visits from friends/family, and sometimes that makes it really hard stay on-track.  Needless to say, we've been eating Paleo probably 50/50 lately, which is not something we are proud of or happy about.  So today is our focus back into Paleo.  We're stocked up on meat like crazy, and we're going to get more veggies today.  Plus, thanks to Bergman's Market in Port Clinton, Ohio (most amazing local farmer's market/grocers EVER) we have the juiciest, sweetest Georgia peaches in the entire world (well, okay, except for maybe in Georgia...)

So this morning, on our way back to a 90/10 Paleo lifestyle, I made something fun for breakfast.  I've never made them before, but I've heard about them and a friend of mine has made them in the past that were very yummy, so I decided to play around this morning.  These are my Paleo Eggy/Omelet Cups!

Fairly quick and easy to make, plus they are adorable and kids tend to love them.  They reheat very well, too, which is good for leftovers.

Eggy/Omelet Cups

6 strips of bacon

6 eggs

1/2 cup green pepper, diced (for the ones we made)

1/2 cup any other veggies/meat that you like in your omelet--get crazy!

Salt & pepper to taste

Cooking spray

Cook bacon until it is cooked but not crispy.  You're going to need to bend this bacon in a circle, so you want it to be cooked but bendy.

Spray a muffin pan with non-stick cooking spray--seriously, don't skip this step or you'll be sorry!

Bend bacon around the inside of the muffin tin, almost like you're lining the sides of each muffin cup with it.  The bacon will probably overlap, and that's totally okay.  

If you want to make omelet cups, crack your eggs into a bowl, add a little water, and mix like you're making scrambled eggs.  Then pour the egg mixture into each muffin cup, filling it to just below the top lip of the cup.  If you want to make regular ones, crack one egg directly into each muffin cup.

Add your veggies/meat now.  We just did green peppers because we're running low on veggies, but other things you might want to add include:

-Mushrooms

-Colored peppers

-Tomatoes

-Onions

-Spinach

-Broccoli

-Chunks of ham

-Chorizo or other sausage

-More crumbled bacon

-Cheese (if you're straying a little from strict Paleo)

Season with salt and pepper to taste.

Oven at 350*

Bake for 12 minutes if you want a runny yolk in the regular cups.

Bake for 15 minutes if you want a cooked yolk in the regular cups.

Bake for 15 minutes for the omelet cups.

 

Here's our omelet cups (on the left) and our regular cups (on the right).  They turned out SO GOOD!  I only made 6, like the recipe says to do, but in the future I'll make more so we can reheat them for leftovers throughout the day.  Yay for mini omelet/eggy cups!

xoxo, M