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Whole 30 Breakfast Cups

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18
Author Melissa Jennings

Ingredients

  • 2 dozen eggs
  • Veggies of your choice - I use green pepper mushroom and spinach
  • Spicehound - Seasoning Salt

Instructions

  1. Whisk your eggs into a large bowl and add 1 TSP Whole30 approved seasoning salt (or salt and pepper).
  2. Chop your veggies.
  3. Grease your muffin tin with coconut oil or other approved healthy fat.
  4. Fill your muffin tin 1/2 full.
  5. STUFF it full of chopped veggies!
  6. Bake at 400 degrees for 20 minutes or until set.
  7. Remove from pan and allow to cool on a cooling rack if you are prepping for the week.
  8. Refrigerate and microwave 30 seconds to re-heat.