We are always on the hunt for easy grab and go breakfast ideas around our house! With summer finally here I wanted to create something more filling for my husband and kiddos as they are constantly playing and working in the heat! Simple egg cups are a staple to my weekly meal prep, but they all need something a tad bit more hearty in the morning. I decided to add some sliced bacon and Daves Killer bread to my staple paleo egg cup recipe topped with some sweet heat and they were a huge hit! We are all obsessed with Tessemaes Buffalo Sauce. I put it on everything! If you haven’t tried it, you need it in your life! Trust me! It’s hard to find so I order it in a 4-pack online. You can find it here. Get some!!
Buffalo Baked Egg & Bread Cups by Clean Eats & Treats 
Buffalo Baked Egg & Bread Cups
Ingredients
- 6 slices whole grain bread I love Daves Powerseed
- 3-6 slices pre-cooked bacon
- 6 large eggs
- 1/2 cup chopped pre-roasted or steamed asparagus
- avocado oil
- kosher salt and pepper to taste
Instructions
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Preheat oven to 375 degrees.
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Lightly coat a jumbo muffin tin with oil.
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Slice bread into strips and press gently into each cup. About three strips per cup. Seal any gaps on the bottom with a small torn off piece of bread if needed.
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Spritz bread with oil.
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In a large skillet, cook bacon until almost crisp. About 5 minutes flipping only once. You want it somewhat pliable as it will continue to cook in the oven. Cool and cut each piece into thirds.
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Evenly add asparagus to bread cups.
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Crack an egg into each cup over the asparagus. Place two cut pieces of bacon on top.
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Season with salt and pepper.
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Generously top each cup with Tessemaes buffalo sauce.
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Bake until egg whites are just set, about 20-25 minutes.
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Run a small knife around cups to loosen and serve immediately. Enjoy!
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