Ingredients

12 strips of uncured turkey bacon

EVOO or Coconut Oil to grease the muffin tins

1 cup grated butternut squash, packed

13 eggs, divided

Optional: 1/2 cup grated cheddar cheese

12 asparagus spears, tips cut off (reserve the stems to roast for dinner!)

6 grape tomatoes, cut in half

A little pepper and smoked paprika, to serve

Directions 

1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Grease a 12-cup muffin tin with oil.

2. Lay the bacon on the parchment lined tray and bake in the oven for 10 minutes.

3. In a medium sized bowl, mix the grated butternut squash, 1 egg, and if you’re using, the cheddar cheese. Divide the squash between the 12 muffin tins and press into the bottoms and up the sides. Bake in the preheated oven for 8 minutes.

4. Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.

5. Carefully add one egg to each of the 12 muffins tins. I find it’s easiest to do this by cracking them into a small bowl, one at a time, then pouring them into the muffin cups. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.

6. Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them. Set them on a paper towel to remove the oil that will be on their bottoms.

7. Sprinkle with a little pepper and smoked paprika and serve. The Bacon and Egg Cups best warm, but are also delicious straight from the fridge. Keep them covered in your fridge for up to 3 days.