Egg Cups of Champions

This is the first time the mister is going full paleo with me (usually he eats paleo at home, but at work he consumes mcdonald’s dollar menu items like it’s going out of style). But, in a show of solidarity and for his own beach vacation goals he is all in. After scrambling around the kitchen every morning and he sometimes starving through lunch, I realized that it would be helpful to do a bit more preparing and cooking. Starting at the beginning of the day seemed like a good plan. So, I made egg muffins/cups/faux-quiches to last the week.


There are a few recipes around the interwebs. I made up my own. And, verdict is in… YUM.  I had mine warm since I was the one to take them out of the oven, the mister had them cold and said they are better warm, but eatable cold too.  Served up with some sliced red pepper and a handful of cherry tomatoes, it was a breakfast delight.


INGREDIENTS (all from trader joes):

18 egg cups

Olive Oil Cooking Spray (prep muffin tins)

Turkey Bacon (rip in half longways and place in muffin cups)

Precut onions (lazy option, i know. but who wants to cry over onions at 7 am. place in bottom of cup)

any of these: spinach, peppers, jalapenos, asparagus, salsa, tomatoes…

2 Cartons egg whites from TJ’s or 24oz larger container from the market (pour over the veggie and t.bac cups a few millimeters from the top)

sprinkle spices on top: cayenne pepper, salt, black pepper, crushed red pepper

Cook @ 350 for 25-30 minutes.