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Baked Eggs in a Porky Cup

Baked Eggs in a Porky Cup

  • Author: Tina Turbin
  • Yield: 6 1x


Work your magic and have a blast. Remember eggs can be good during any time of day. If you do not have sliced pork sides then use bacon. NO PROBLEM!


  • 6 eggs
  • 1012 slices sliced pork sides or bacon
  • 4 slices paleo bread or rolls (optional)
  • Salt and pepper to taste
  • Spices: FlavorGod Garlic, Spicy and Everything OR use chipotle and garlic salt
  • OPTIONAL: grass fed sheep or goat cheese
  • Ghee or butter or coconut oil to grease muffin tins


  1. Preheat oven to 350F degrees.
  2. Fry up your sliced pork sides or bacon until they are still pliable/bendable. (I used one flavor spice per side.)
  3. Drain on a paper towel.
  4. Oil the muffin tins.
  5. Chop up one piece of the pork (for topping)
  6. Place your bread or pork of choice to line the bottom of your muffin tin. I used my paleo bread.
  7. Line the sides with a full slice of your choice of pork. It will move inward until the egg lands (next step).
  8. Gently crack open an egg directly into the muffin tin.
  9. Add cheese if desired.
  10. Add salt and pepper as desired or use seasonings of choice.
  11. Add some chopped pork to each top.
  12. Bake 20-25 minutes until done to your preference of eggs. Some like it wetter and runnier, some do not.
  13. Remove muffin tin from the oven and let sit for 1-2 minutes.
  14. Remove from tins and serve.
  15. Enjoy!


These are excellent reheated the next day as well.

You can add scallions, chopped broccoli etc. The ideas are pretty limitless.

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Tina Turbin

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