These paleo egg cups are going to make us look like we are winning at life. Promise!
You know what I am not winning at? Coping with the end of summer. And how do I know it is the end of summer?
Back. To. School. Photos.
First, these photos are in fact making me so happy! Why? Well it turns out you all have the cutest kids in the world. Gracious.
These photos are also making me all kinds of anxious – because, bye summer.
Related: Why is it the end of August? Why didn’t I eat more junk food and sleep in more and take more trips? WHY?!
Anyway, I decided to calm myself down by making a batch of paleo egg cups for the week. I make them on Sunday and then Jeremy and I grab them in the morning throughout the week for breakfast. This is especially perfect for your super cute kids! A quick but filling, delicious, and healthy breakfast.
But before we dive in (stay with me!) I created something fun for us! An Invitation to Five Days at the Table! When you sign-up you will get:
- My 5 best tips and tricks for creating better community at the table
- My go-to favorite recipe that will awe your family and friends (this recipe is not on my blog. Also, I have made it three times in the past two weeks! Also, I am literally writing this post while eating the leftovers of said secret recipe.)
- A downloadable print with the quote I have hanging up in my kitchen (different from the one included for people who pre-order my new book Come and Eat).
The best part? It’s all FREE. Just sign-up here. Let’s keep inspiring each other to come to the table!
Ok, now for the food ; )
Paleo Egg Cups {A Paleo Breakfast}
They are so easy! I make sausage paleo egg cups and ham paleo egg cups.
First we prep the muffin baking dish thing (<—culinary term) with oil because we are trying to make our lives easier. This coconut oil from Trader Joe’s is where it’s at. (But you can use any oil you have on hand.)
For the sausage, I just buy some ground Italian pork sausage. Slice it into patties:
Make little cups by pressing the patty into the muffin tin and molding it up the sides:
Nothing fancy. We’re making this quick and easy.
For the ham, just make little cups with each slice:
I like using deli ham that has no nitrates and has not been processed (to keep with the clean eating):
An egg goes into each cup. Little cuties!
This is the fun part. Add any veggies you have on hand! For the sausage paleo egg cups I used red diced onions and diced tomatoes.
For the ham I used diced bell peppers and more diced red onion.
Then we bake at 350 degrees for 30 minutes! The eggs will fully set. So it looks sunny side up (pretty) but fully cooked (for the kids!).
Sausage:
Ham:
Winning!
Do you have a go-to breakfast for the week?
Grab and Go Paleo Egg Cups
A paleo breakfast! Make ahead on Sunday for a week of grab and go breakfasts.
- Prep Time: 10min
- Cook Time: 30min
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
For Sausage Paleo Egg Cups
- Coconut oil
- 14 oz ground Italian pork sausage
- 6–8 eggs
- 2 TBS red onions, diced (optional)
- 1/2 small tomato, diced (optional)
- Salt and pepper
For Ham Paleo Egg Cups
- Coconut oil
- 1 package sliced ham
- 6–8 eggs (or however many slices of ham you have)
- 2 TBS red onions, diced (optional)
- 1/4 bell pepper, diced (optional)
- Salt and pepper
Instructions
For Sausage Paleo Egg Cups
- Preheat the oven to 350 degrees.
- Prep a muffin pan by oiling it with coconut oil (or oil of choice).
- Slice the sausage into patties, about 1/4 inch thick. Should end up with 6-8 patties.
- Mold each patty into the muffin tins. Press the sausage down and then press the sausage up the sides of the tin to create a cup that will hold the egg.
- Crack one egg into each sausage cup.
- Sprinkle the red onion and tomatoes on top of the egg cups. Feel free to add whatever veggies you have on hand!
- Add a dash of salt and cracked pepper to each cup.
- Bake in the oven for 30 minutes.
- Allow to cool and use a knife or spatula to release the egg cups from the side of the muffin tin.
- Store in the refrigerator for up to 7 days. (When you are ready to eat one in the morning, just heat in the microwave for about 30 seconds.)
For Ham Paleo Egg Cups
- Preheat the oven to 350 degrees.
- Prep a muffin pan by oiling it with coconut oil (or oil of choice).
- Place each slice of ham into a muffin tin, creating a cup to hold the egg. (One slice of ham per muffin tin.)
- Crack one egg into each ham cup.
- Sprinkle the diced red onions and bell peppers on top of the egg cups. Feel free to add whatever veggies you have on hand!
- Add a dash of salt and cracked black pepper to each cup.
- Bake in the oven for 30 minutes.
- Allow to cool and use a knife or spatula to release the egg cups from the sides of the muffin tin.
- Store in the refrigerator for up to 7 days. (When you are ready to eat one in the morning, just heat in the microwave for about 30 seconds.)
Notes
This recipe easily doubles and triples. Will last in the refrigerator for up to 7 days. To reheat, just microwave for 30-60 seconds.
Bri, I made these for a brunch birthday party along with tons of sweet pastries and these were not only the easiest thing to make, they were also the hit of the party! Thanks!
Hannah! This comments makes me so happy! What a smile you have brought to me! Thank you for trying these and for letting me know how they turned out 🙂
I am going to try these vegetarianised(!) – with bell pepper, and also with shortcrust pastry (ready roll) as the base. Thanks