Ohmagosh! Guys and Gals! Get excited because this is seriously one of my all time favorite Whole30 Approved, Paleo, naturally gluten free breakfasts! These Tomato and Spinach Breakfast Egg Cups do not take much of a skill level and act as a paleo breakfast that you can make once, then enjoy throughout the week. Brace yourself… We need to make sure you are ready for the awesomeness that is this breaky.
I cannot stress this enough: This breakfast is great because you can make one dozen breakfast cupcakes and eat them all week long. Meal prep can be key in the midst of a crazy whole30. Also, there is an endless amount of “topping” combinations you can use when making this breakfast. If you don’t like the toppings I use, you could make these with your favorite veggies. Think “western style” - peppers and onions, a spoonful of salsa, topped with a dollop of guac! Or maybe you have a household of picky eaters… let each person pick his/her own “toppings” and seasonings!
- 12 Organic Eggs
- 12 Slices of Sugar Free Bacon
- Spinach
- Sun Dried Tomatoes
- Salt & Pepper
- Basil
- Coconut Oil
- Preheat the oven to 400 degrees.
- Thoroughly grease the muffin cups with coconut oil to prevent the eggs from sticking.
- Wrap one slice of bacon around the sides of each cupcake cup.
- Put sun dried tomato in the bottom of each cup, then add one or two leaves of spinach to each cup.
- Crack one egg into each cupcake cup.
- Sprinkle each egg with desired amount of salt, pepper and basil.
- Bake for 15-20 minutes. Length depends on how you like your eggs... I bake mine for 15 minutes and they just slightly runny.
- Remove from cupcake pan and enjoy!
Like I said, these Breakfast Egg Cups are paleo AND whole30 approved. And let’s not forget naturally gluten free as well!
I highly recommend that you make a full batch of these on a Sunday or Monday and then eat them for breakfast throughout the week. These Tomato & Spinach Breakfast Egg Cuppies are perfect for those busy mornings when you need to grab a quick bite, full of protein and veggies, before heading out the door.
Things you may need to buy for this recipe: Cupcake Pan, Coconut Oil, Sun Dried Tomatoes, Sugar Free Bacon, Basil
As always, let me know what you think after you make them! Please pin and share this delicious recipe!
Cheers & Love,
Suz
The fam made something somewhat similar to these over Christmas. They were so yummy. I can only imagine that these are just as yummy!
Susan @ 2catsandchloe says
I LOVE breakfasts like these - especially if everyone wanted something sorta different… you can make each egg cuppie unique. WAIT - YOU ATE EGGS LIKE THIS? I’m proud love… very proud.
OMG! Delicious! Your post are always chalk full of great inspiration! Love it!
http://www.dressed2dnines.com
Susan @ 2catsandchloe says
Thank you so much! That is SUCH a compliment! Let me know if you make them! They are delicious!
Jing Xu says
I am thinking about paleo diet for myself to lower inflamtion and I couldn’t wait to try this out.
Thanks for sharing!
From Jing at http://www.bejingxu.com
Susan @ 2catsandchloe says
Hey dear! I am leading a group of people through a whole30 starting on January first… it is basically extreme paleo for 30 days to reboot your system. From my own experience, these 30 days really helped my inflammation issues. My massage therapist cannot believe the difference it makes. If you want to consider joining us - let me know! I can add you to the mailing list. I create a meal plan (breakfast, lunch, dinner!) for everyone for the entire 30 days. Right now we have about 30 people to help with the group accountability!
This recipe looks easy to make and yummy. It’s a nice way to eat healthy.
Susan @ 2catsandchloe says
It is super easy and really delish! Enjoy!
Linda Manns says
These sound so good and so healthy. Thank you for sharing this recipe
Susan @ 2catsandchloe says
You’re welcome! Enjoy!
This looks good and very good for you! Thanks. Happy New Year!
Susan @ 2catsandchloe says
It is delish! Happy New Year!
What a beautiful breakfast idea - and so easy! This should keep my husband full for at least a couple of hours before he starts complaining of hunger! 🙂
Susan @ 2catsandchloe says
Haha - I have the same problem with my hubbie! Good luck!
If it tastes as good as the pictures look we have a winner! I love a good breakfast in the morning as do my children. This is a perfect recipe for me. I can cook quite a few to feed the whole family in the morning. Thanks!
Susan @ 2catsandchloe says
It really is a winner!! I promise!
Yum. What a great breakfast. I am looking for some gluten free ideas, and this looks like it made the list. Thanks.
Susan @ 2catsandchloe says
This is a perfect gluten free breakfast! Enjoy!
This was the most viewed post from last week’s Try a New Recipe Tuesday. Congratulations!!! Be sure to stop by and grab your “I’ve been featured” button from my sidebar for your blog. Hope you can join us again this week. The post with your feature will be going live momentarily. 🙂
Susan @ 2catsandchloe says
AWESOME! Thanks Lisa! I will try to link up again next week!! Thank you for featuring me! Cheers!
Wanda Tracey says
I am going to have to try this because it looks so colorful and sounds so tasty. I just love eggs and really love the pictures of this recipe.Thank you so very much.
Susan @ 2catsandchloe says
Thanks Wanda! It really is delicious! They have become my favorite breakfast ever! I hope you enjoy!
YES!!
as you know i’ve been on a sweet potato hash kick but these are happening this weekend.
It looks great! What a great idea 🙂
Goldie says
whar would you substitute if the person don’t eat meat
Susan @ 2catsandchloe says
You could simply toss in some more veggies, put the spinach in the top and sides of the cup. Also try using baking paper if you would rather have that as the “wall” of the cup in place of bacon. 🙂