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4.80
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Whole 30 Breakfast Cups
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Servings:
18
Author:
Melissa Jennings
Ingredients
2
dozen eggs
Veggies of your choice - I use green pepper
mushroom and spinach
Spicehound - Seasoning Salt
Instructions
Whisk your eggs into a large bowl and add 1 TSP Whole30 approved seasoning salt (or salt and pepper).
Chop your veggies.
Grease your muffin tin with coconut oil or other approved healthy fat.
Fill your muffin tin 1/2 full.
STUFF it full of chopped veggies!
Bake at 400 degrees for 20 minutes or until set.
Remove from pan and allow to cool on a cooling rack if you are prepping for the week.
Refrigerate and microwave 30 seconds to re-heat.