Whether you use these bites as an appetizer or serve them as a kid-friendly menu item, these Paleo-friendly egg cups are perfect for brunch. The loaded mini muffin cups are also great for less formal get-togethers, as they are great to munch on while guests mingle.
Recipe courtesy of Cultivated Wellbeing.
- 12 strips organic uncured, sugar-free bacon
- 1/4 large red onion
- 6 ribs purple kale
- 3 or 4 scallions
- 12 pastured eggs
- 1/2 Cup coconut milk
- 1/4 Cup coconut flour
- 1/4 Cup almond meal
- 1/2 teaspoom salt
- 1/4 Teaspoon black pepper
Preheat oven to 375 degrees F.
Cut 12 strips of organic bacon in half and place each one criss-crossed into a muffin tin.
Cook bacon in oven for 10 minute.
While the bacon is cooking, dice onion, chop purple kale and scallions.
When the bacon is done, carefully remove from the oven.
Pour about 3/4 of the bacon grease into a jar to use for later and the rest into a warm skillet or fry pan.
Set bacon aside.
Saute onions, kale, scallions until the onions are translucent (3 to 5 minutes) and turn off the heat.
In a large mixing bowl, crack eggs, and beat with coconut milk, coconut flour, almond flour, salt, and black pepper, making sure to get rid of all of the clumps.
Once all ingredients are mixed into a smooth batter, add the vegetable mixture and stir to incorporate.
Pour the veggie batter into each bacon-lined muffin tin until the batter is evenly distributed.
Bake on 375 degrees F for 12—15 minutes, or until the center is done.