Garden Egg Cups have become my breakfast standby ever since I did the Whole30 program near the beginning of the COVID stay-at-home quarantine in April 2020. I haven’t stopped making them since! After I completed the program, I decided to continue eating the same kind of breakfasts and lunches whenever possible.
That doesn’t mean that I’m eating the same thing every morning. Not only can you vary the ingredients of the egg cups themselves, but you also have a wide range of options for the rest of the meal. To make a Whole30 compliant breakfast with these egg cups, you need to fill the rest of the plate with veggies and/or fruit. Whole30 rules also require adding a small amount of a healthy fat, such as nuts, olives, or avocado. I used roasted almonds most of the time, but sometimes I made a Whole30 ranch dip to go with carrots, cucumbers, or mushrooms. Nowadays, my breakfast usually consists of two egg cups, one banana, and a tablespoon or two of almond butter.
Garden Egg Cups
Makes 12 egg cups, 6 servings
- This is a very flexible recipe because so many things go well with eggs. But you know me—I want to use things from my garden! So when I started making these during Round 1 of my Whole30, I used frozen leeks and bell peppers from my garden. Later that summer when my garden was producing regularly, I made my egg cups with fresh green peppers and onions from the garden. This summer I’ve been using Swiss chard and onion or chives a lot. Use whatever you have or like. You could even add meats like bacon, chicken, or ham. Just make sure that your ingredients are all Whole30 compatible if you are doing a round of Whole30.
- Using silicone muffin liners is a must as far as I’m concerned. Then there’s no need for cooking spray, and the clean up is easy.
- Egg cups can be made ahead and stored in the refrigerator. I reheat two at a time for 30 seconds in the microwave. They could also be frozen for later use.
- 8-10 eggs
- ½ to 1-½ cups garden vegetables, chopped (include herbs or meats, if desired—see Note 1)
- Salt and pepper or other seasonings, to taste
- Preheat the oven to 400°. Line muffin pan with silicone liners (see Note 2).
- In a 4-cup measuring cup, beat eggs and seasonings with a fork or whisk.
- Add vegetables and mix into the eggs. The contents of the measuring cup should be 2-½ cups full, so add another egg or two if needed.
- Pour the egg mixture into muffin cups to ¼ inch below the top of the silicone liners.
- Bake for 20 minutes or until set.
I make these egg cups every six days. A ready-made healthy breakfast like this makes my mornings easier. Give it a try and share your favorite veggies or other ingredients in the comments below.
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