Get ready to give this Easy Eggs in Baked Porky Cups recipe a go! If you are looking for a great breakfast recipe that is gluten-free and dairy-free (like almost all my recipes), then you are in for a treat!
10–12 slices sliced pork sides or bacon
Salt and pepper to taste
Ghee, grass fed butter or coconut oil to grease muffin tins
Spices: any chipotle and garlic salt are delicious
OPTIONAL: grass fed sheep or goat cheese
4 slices paleo bread or rolls (optional)
Preheat oven to 350 F.
Oil the muffin tins.
Fry up sliced and spiced up pork sides until still pliable/bendable. I used one flavor spice per side.
Drain and blot on paper towel.
Chop up one piece of the pork (for topping)
Place your paleo bread or pork of choice to line the bottom of you muffin tin bottom. I used my paleo bread.
Line the sides with a full slice of your choice of pork. It will move inward until the egg lands (next step)
Gently crack open an egg directly into the muffin tin.
Add cheese if desired.
Salt and pepper as desired or use seasonings of choice.
Add some chopped pork to top each egg.
Bake 20-25 minutes until done to your preference of eggs. Some like it wetter and runny, some do not.
Remove tins from oven and let sit a 1-2 minutes.
Remove from tins and serve.
These are excellent reheated next day as well.
You can add scallions, chopped broccoli etc. The ideas are pretty limitless.