Anyone else been impressed by those “BuzzFeed Tasty” videos going around on social media lately?  Well, I have!  Except not always impressed with the ingredients.  

 
So, I decided to take a very tasty looking breakfast idea, and Paleo-fy it!  It worked out perfectly, and we will be making these little guys again & again!

 

These breakfast cups would be great for entertaining, but were also a perfect on-the-go breakfast for work mornings this week!  We made a batch to enjoy for our Sunday brunch, then ate them leftover the next couple of days~  & they reheated perfectly!

 

They’re super easy to make, and I feel like the “Paleo Drop Biscuit” bottom I used has got to taste better than a piece of white sandwich bread.  😉

(You can check out the original recipe video that inspired me here on YouTube.)
 
Let me know if you give these a try, and if you have any other recipes I should Paleo-fy!  Enjoy!
 
 
 
 
 

 

Print Recipe

Bacon & Egg Biscuit Cups | PALEO

Servings: 12
Calories: 191kcal

Ingredients

Paleo Drop Biscuits (1/2 recipe)

  • 1 1/4 cup almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 tbsp butter melted
  • 1 egg
  • 1 tsp honey
  • 1/4 tsp apple cider vinegar
  • 1 tbsp milk of choice (I use canned coconut milk)
  • 12 slices cooked bacon
  • 12 eggs
  • spinach leaves (optional)
  • salt and pepper to taste

Instructions

  • Preheat the oven to 350ºF & get out a 12-cup muffin pan.
  • Cut parchment paper into 1" wide strips that are long enough to fit down into your muffin cups, but still stick out enough to create "pull tabs".  (Optional step, if you have muffin-pan-sticking anxiety like me… not really necessary for this recipe)
  • Prepare your biscuit dough by mixing wet ingredients and dry ingredients in separate bowls, then combining them.  Evenly distribute the biscuit dough into the muffin cups, with parchment paper strips beneath.  I used roughly 1 Tbsp of dough per cup.  Transfer the pan to the oven, and bake for 8 minutes.
  • Remove the pan from the oven, and increase the oven temperature to 400ºF.  In each cup, wrap a slice of bacon around the edge**.  Sprinkle the centers of each cup with torn spinach leaves or fresh herbs.  Crack an egg into each cup, and top with salt & pepper.
  • Return to the oven, and bake at 400ºF for 13-16 minutes.  Mine were cooked for 15 minutes, and they had a slightly runny yolk.  Stay closer to 13 minutes for a runny yolk, and increase to 16 minutes for a solid yolk.

Notes

Bacon Tip:  Make sure your bacon is slightly warm so it won’t crumble.  I warmed mine in the microwave for about 10 seconds to soften it up before wrapping around each cup.  Also, if your bacon strips aren’t long enough to go around the whole cup– you can tear up a slice of bacon to “patch up” each cup.  Once the egg bakes it will set everything in place!

Nutrition

Calories: 191kcal | Carbohydrates: 4g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 299mg | Fiber: 1g | Sugar: 1g | Iron: 1mg
Filed   breakfast