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These yummy, Paleo egg cups couldn’t be more simple…

Great for a crowd or make a batch on Sunday for ready to eat breakfast or snacks for the week.

If you want it simple, just press the ham into a muffin pan, crack in an egg and bake. Or add vegetables or herbs desired. Perfect for families as you can customize each muffin cup with different vegetables (or cheese for non paleo) .

The results are simple, nutritious and delicious!


Makes 8


  • 2 Tablespoons oil ( coconut, olive or ghee)
  • 1 onion, diced
  • 3 garlic cloves, minced
  • Vegetables desired: mushrooms, peppers, etc
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • cooking oil
  • 8 slices of ham
  • 8 eggs


Preheat oven to 350°F.

Heat cooking oil in a skillet and sauté onions for a couple of minutes. Add garlic and any other vegetables desired, salt, pepper and continue to sauté for a few minutes. Remove from heat.

To assemble: Fit 1 slice of ham into each oiled muffin cups. Divide sauté vegetables into cups and crack 1 egg on top of vegetables.  Bake for about 15 minutes or  until eggs are cooked.

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