Whole30 Vegetable Egg Cups





Whole30, Paleo, Gluten Free, Grain Free,Dairy Free, and Ovo- Vegetarian


  • 1/2 T of avocado oil
  • 1/2 cup of onion
  • 1/2 cup of red pepper
  • 1/2 cup of green pepper
  • 1/2 cup mushrooms
  • 7 eggs
  • 1/2 cup Nutpods (dairy creamer of coconut milk and almond milk combined-original flavor)
  • 1/2 teaspoon Himalayan salt
  • 1/2 teaspoon of black pepper
  • a pinch of finishing salt


  1. Pre-heat oven to 350 degrees
  2. Dice all of the vegetables finely.
  3. Heat the avocado oil in a cast iron pan.
  4. Sauté the vegetables until tender
  5. In a bowl, crack eggs, add Nutpods, and add salt and pepper.
  6. Whisk until frothy.
  7. Line a muffin tin with silicon liners.  If you do not have liners, spray with cooking spray or use paper liners.
  8. Spoon veggie mixture into each muffin liner (approximately 1/4 the way full).
  9. Pour egg mixture on top.
  10. Bake at 350 degrees for about 20 minutes; depending on the oven.  I usually put an aluminum drip pan underneath when baking in case of spills.
  11. Once the egg cups come out, they will still need time to set.  Let cool for 5-10 minutes.
  12. Sprinkle with finishing salt.
  13. Serve immediately or refrigerate.  These also can be frozen.

Note: These can be done with any combo of vegetable, and also with ham, bacon, and sausage.  I also sometimes add hot sauce into the egg mixture to make them spicy.

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