Brunch

Paleo Breakfast Egg Cups is for Breakfast.

Paleo Breakfast Egg Cups takes 5 minutes to prepare.

Paleo Breakfast Egg Cups takes 20 minutes to cook.

Paleo Breakfast Egg Cups makes 12 servings.

The ingredients for Paleo Breakfast Egg Cups are:

1 tbsp Extra Virgin Olive Oil
6 large Egg, fresh, whole, raw
6 large Egg white, fresh
6 slices Butterball Turkey Bacon, diced
.5 cup Red Onion Raw, diced
1 cup, Mushrooms, diced
1 cup Baby Spring Greens Mixed, chopped

Here is how you make Paleo Breakfast Egg Cups:

1. Preheat oven to 350 degrees F.2. Spray 12 count muffin tin with lightly with Pam.3. Beat the eggs and whites in a bowl and set aside.4. Heat a skillet over medium high heat, and add olive oil.5. Cook turkey bacon till almost done--2 to 3 minutes. 6. Add onion and cook till transparent. 7. Add mushrooms and cook another minute or two.8. Add greens and cook till wilted.9. Spoon the mixture into muffin tin until evenly divided.10. Spoon egg mixture into the muffin tin, over the saut?ed mixture, until evenly divided.11. Place the muffin tin on a cookie sheet to avoid spillage, and bake in the center of the oven for 20 minutes, or until completely done--golden in color.Serving Size:?Makes 12 regular muffin cups

The nutritional information for Paleo Breakfast Egg Cups is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 71.6

• Total Fat: 4.6 g
• Cholesterol: 98.0 mg
• Sodium: 132.2 mg
• Total Carbs: 1.0 g
• Dietary Fiber: 0.3 g
• Protein: 6.3 g

The dietary needs meet for Paleo Breakfast Egg Cups is Gluten Free