Most folks rejoice when they see the word Friday.
I’m on the fence about Friday.
I suppose it’s my fault. My procrastination has hit a whole new level. Last night I was up until 3 am “writing” an annotated bibliography. That’s right, the same annotated bibliography I was “working” on over the weekend.
Or was that last week? I can’t remember.
Anyway, I didn’t finish it. Yet somehow I had time for a workout, a coffee break, an episode of ‘Master of None’ (omg why does netflix do this to me?)… hey you gotta practice self-care! I’m sure it will get turned in by the due date, tonight.
Needless to say, I haven’t had much time for cooking today. But you know what? Thankfully, I took the time to make a batch of my grab and go bacon, egg and asparagus cups (which will probably be my dinner later because I’m feeling pretty lazy).
Plus, what better way to kick off the morning or satisfy your hunger than with bacon, eggs and asparagus? Better yet, bacon, eggs and asparagus in a cute little muffin form. Muffin, cup, call it what you will, they’re adorable, satisfying, and paleo/whole30 compliant.
These little cups make it so that you don’t have to skip breakfast, or any meal for that matter. I like to keep a batch in the fridge for crazy mornings or even a quick bite after a workout. But honestly, these are great any time of the day.
Not only are they hella easy to make, they’re super tasty. You won’t be disappointed, and if you are, I’m not sure what kind of human being you are, it’s eggs and bacon!
**I used a six cup muffin tin, but feel free to double up with a 12 cup muffin tin**
- Olive oil spray or ghee
- 6 Bacon
- 6 Eggs
- 4 asparagus spears chopped
Preheat your oven to 375° F. Grease your muffin tin.
Place a strip of bacon in each muffin tin, press firmly. They should hang over the side (l cut my bacon in two pieces and created little handles).
Crack an egg in each cup.
Add pieces of asparagus to each cup.
Season with salt and pepper and bake 12-15 minutes depending on how done you like your eggs.