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Easy Egg Cups – 6 Ways

 

It’s time for January Whole30!! I am SO pumped to be starting another 30 days of super clean eating and LOTS of getting creative with our meals.  This year poses an extra challenge as we are moving this week! Into a home without a working kitchen no less!  Might sound crazy but I think we will be okay.  The grill and microwave will be our friend so prep is absolutely key.  Luckily I will be able to go to my parents house during the day to prep food so all we have to do is reheat.  One of the best ways to prep breakfast is egg cups!! There are so many twists you can take on these so I highlighted my top 6 favorites for you here.  All with the same egg base and a variety of toppings to please anyone!

They are a breeze to whip together and I already made a ton this weekend for breakfast this week.  They last about 3-4 days after making them so you can make these twice a week and be set! There are 2 vegetarian options too so if you are having those on whole30 feel free to throw in an extra protein of your choice or have some on the side.  I put together this quick video to show you how fast they come together!

1) Avocado Bacon:

 

 

2) Rosemary Sweet Potato:

3) Denver:

4) Veggie Pizza:

5) Chicken Fajita:

6) Asian Stir-Fry:

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Easy Egg Cups – 6 Ways

Ingredients

Base:

  • 10 eggs
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • VARIATIONS:

Chicken Fajita

  • ½ pound cooked chicken
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • 1 ½ cups frozen bell peppers & onion, defrosted

Denver

  • 1/2 cup chopped ham*
  • 1 ½ cups frozen bell peppers & onion, defrosted

Bacon Avocado

  • 6 sliced of bacon, cooked & chopped
  • 1 cup chopped avocado

Rosemary Sweet Potato

  • 1 tablespoon chopped rosemary
  • 1 large sweet potato, peeled & chopped

Veggie Pizza

  • 2 cups chopped white button mushrooms
  • 1/4 cup chopped red onion
  • 1 cup chopped green bell pepper
  • 1/2 cup marinara sauce*

Asian Stir Fry

  • 1 cup frozen chopped green beans, thawed
  • 1/2 cup frozen chopped carrots, thawed
  • 1 cup frozen chopped broccoli, thawed
  • 6 teaspoons coconut aminos

Instructions

  1. Preheat oven to 350. In a bowl crack 10 eggs and add 2 teaspoons of salt, 1 teaspoon garlic powder & 1/2 teaspoon of pepper. Spray 12 muffin tins with coconut oil spray. Pour a little less than 1/4 cup of egg mix into each cup. To make each variation follow the directions below:

Chicken Fajita

  1. In a small bowl combine chicken, spices and bell peppers & onion and toss to coat. Place a spoonful of the mixture into each egg cup. Bake for 20 minutes.

Denver

  1. In a bowl combine ham and bell peppers & onions. Place a spoonful of the mixture into each egg cup. Bake for 20 minutes.

Bacon Avocado

  1. Place a spoonful of crumbled bacon into each egg cup. Bake for 20 minutes. Top with some avocado and a pinch of sea salt.

Rosemary Sweet Potato

  1. Place chopped sweet potato in a microwaveable bowl and microwave for 4 minutes of until fork tender. Toss with chopped rosemary. Place a spoonful of the mixture into each egg cup. Bake for 20 minutes.

Veggie Pizza

  1. In a microwaveable bowl combine mushrooms, red onion & bell pepper and microwave for 1 minute & 30 seconds (just to soften). Place a spoonful of the mixture into each egg cup. Bake for 20 minutes. Top with a little marinara!

Asian Stir Fry

  1. Add 1/2 teaspoon of coconut aminos to each egg cup and mix. In a bowl combine green beans, carrots & broccoli. Place a spoonful of the mixture into each egg cup. Bake for 20 minutes.
  2. *Make sure ingredients are whole30 compliant!

 

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