These egg cups are a paleo twist on the traditional quiche. You can use whatever meat or vegetables you have in the refrigerator. Try them with an organic sausage or asparagus. Make a batch and freeze the leftovers for another day. To reheat, place frozen egglets into a 450 degree oven until crispy on the outside and warm in the middle.
6 fresh eggs plus 3 egg yolks
1 ½ cups coconut milk (refrigerated, such as So Delicious)
5 slices bacon
¼ cup onion, chopped
¼ cup semi-dried tomatoes, chopped
1 clove garlic, minced
1 cup fresh spinach, chopped
Makes 1 dozen
Preheat oven to 450 degrees.
Spray a 12-cup muffin pan with olive oil.
Mix eggs, egg yolks, and coconut milk with a whisk in a large bowl.
Cook bacon until crispy. Place on paper towels and blot well. Break into small pieces when cool.
Pour off bacon fat from pan. Add the onion and cook for several minutes, then add the tomatoes and garlic. Stir for another minute. Add the spinach and cook until it wilts. Season with salt and pepper. Turn off heat.
Place a spoonful of the spinach mixture into the bottom of each muffin cup. Add the bacon and pour the egg mixture evenly into the muffin cups. (Fill about ¾ full.) Sprinkle with paprika.
Bake for about 17 minutes or until the tops of the egglets are lightly browned.
Remove the pan from the oven and cool for about 5 minutes. Remove the egglets onto a rack or plate covered with paper towels to absorb any extra moisture. Serve warm.