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How’s your morning routine? Do you find yourself without much time to cook breakfast? Here’s a Whole30 recipe that’s perfect for busy mornings — and it’s so easy! 

I hate being rushed in the morning. It’s just an unnecessary stress that I prefer to avoid. That’s why I love these, since I can just pop them out of the fridge or freezer and have them ready in seconds. 

I usually make them the night before or on the weekend so I can have them ready in the fridge for the week. They’re also perfect for freezing though! Stock your freezer with these and you’ll never have to worry about missing breakfast on hectic days.

Instructions

Preheat the oven to 375F. Crack 6 large eggs into a medium sized bowl and whisk until frothy. Shred (or chop finely) about one cup of vegetables. This time I used zucchini, sweet potato, and green onion. Other really good additions are bell peppers, spinach, squash, or even some sausage if you’re so inclined! Remove excess water from the vegetables by squeezing them really well with a paper towel.

Season the vegetables with salt, pepper, and your choice of other spices. I like adding cayenne or hot sauce to give them a bit of spice. You can also add cumin, garlic powder (or a couple of fresh garlic cloves), dried herbs, or even fresh herbs. Taste the veggies and see if you need to add more seasoning, then fold them into the eggs.

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Grease a 12 cup muffin tin very well (the egg will stick if you don’t!) or use silicone baking cups. The egg mixture will fill anywhere between 6 and 8 muffin cups depending on how large your eggs are and how many veggies you add (which is why I say to use a 12 cup muffin tin). You can fill the cups up to the top — the eggs will puff up some and then go back down a little after they’ve cooled. It’s also totally fine to leave some of the cups empty when you bake them!

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Bake at 375F for about 20 minutes. I recommend peeking at them at 15-17 minutes to make sure they’re not too brown. They’re done when a toothpick is inserted and comes out clean, or when the tops are firm. I like mine almost a little underdone because I don’t like overcooked eggs!

Use a rubber spatula or plastic knife to run around the outside of each of the cups to loosen any egg that may be trying to stick to the sides. Let them cool a few minutes and then remove them from the tin.

Once they’ve cooled completely, store in the fridge or wrap in plastic wrap and place in ziplocks for freezing! To reheat from the fridge, zap them in the microwave for about 20 second each. If frozen, reheat in the oven at 350 wrapped in foil for 7-10 minutes or until heated through — or zap in the microwave for 45-60 seconds.

Serve with hot sauce, avocado, or guacamole for a complete, simple, fast breakfast!

breakfast-cups

If you’d like to make a full dozen, I’d recommend using 10-12 eggs and around 2 cups of vegetables. Your baking time might be a little longer. I don’t normally make that many at a time though, so experiment away! These are so easy, and you can’t really mess them up 🙂 This is a perfect recipe to double because these are great for freezing!

 

Quick Whole30 Breakfast Egg Cups
Print Recipe
A simple Whole30 breakfast that can be made ahead of time for those busy mornings!
Servings Prep Time
6-8 Breakfast Cups 5 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 Breakfast Cups 5 minutes
Cook Time
20 minutes
Quick Whole30 Breakfast Egg Cups
Print Recipe
A simple Whole30 breakfast that can be made ahead of time for those busy mornings!
Servings Prep Time
6-8 Breakfast Cups 5 minutes
Cook Time
20 minutes
Servings Prep Time
6-8 Breakfast Cups 5 minutes
Cook Time
20 minutes
Ingredients
Servings: Breakfast Cups
Instructions
  1. Preheat the oven to 375F. Crack 6 large eggs into a medium sized bowl and whisk until frothy. Shred (or chop finely) about one cup of vegetables. Use any you like.
  2. Remove excess water from the vegetables by squeezing them really well with a paper towel.
  3. Season the vegetables with salt, pepper, and your choice of other spices. Taste and add more if necessary.
  4. Grease a 12 cup muffin tin very well (the egg will stick if you don’t!) or use silicone baking cups. The egg mixture will fill anywhere between 6 and 8 muffin cups depending on how large your eggs are and how many veggies you add (which is why I say to use a 12 cup muffin tin).
  5. Pour the egg mixture into the pan, filling each cup nearly to the top.
  6. Bake at 375F for about 20 minutes. I recommend peeking at them at 15-17 minutes to make sure they’re not too brown. They’re done when a toothpick is inserted and comes out clean, or when the tops are firm. I like mine almost a little underdone because I don’t like overcooked eggs!
  7. Use a rubber spatula or plastic knife to run around the outside of each of the cups to loosen any egg that may be trying to stick to the sides. Let them cool a few minutes and then remove them from the tin.
  8. Once they’ve cooled completely, store in the fridge or wrap in plastic wrap and place in ziplocks for freezing! To reheat from the fridge, zap them in the microwave for about 20 second each. If frozen, reheat in the oven at 350 wrapped in foil for 7-10 minutes or until heated through — or zap in the microwave for 45-60 seconds.
  9. Serve with hot sauce, avocado, or guacamole for a complete, simple, fast breakfast!
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