Mold Detox Friendly Spinach Egg Mini Cups
These little baked egg cups are the kind of meal-prep win that makes a hectic morning feel completely manageable. Each cup is packed with wilted baby spinach and a whisper of green onion, then set into a golden, tender egg base that's creamy from a splash of coconut milk. Ground turmeric gives them a warm, sunny color while fresh parsley keeps things bright and clean-tasting — no heavy sauces or processed ingredients in sight. For anyone navigating a mold detox protocol, the ingredient list here is refreshingly straightforward: fresh vegetables, pastured eggs, and pantry spices with no aged, fermented, or shelf-stable processed foods that can be tricky to avoid. Garlic-infused olive oil does the heavy lifting on flavor without any raw alliums, and the whole thing bakes up in under 20 minutes. The recipe makes 12 cups, so four people can sit down to a satisfying, protein-rich meal or you can stash extras for grab-and-go breakfasts throughout the week. Serve them warm straight from the tin and watch them disappear fast.
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Learn more →Ingredients
4 servings
- 1 tbsp garlic-infused olive oil, plus more for greasing
- 3 cups fresh baby spinach, roughly chopped
- ¼ cup green onions (green tops only), thinly sliced
- 8 large eggs
- 2 tbsp coconut milk
- ½ tsp sea salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp ground turmeric
Instructions
- 1
Preheat the oven to 375°F (190°C). Brush a 12-cup muffin tin generously with garlic-infused olive oil, coating the sides and bottom of each cup.
- 2
Heat 1 tbsp garlic-infused olive oil in a medium skillet over medium heat until shimmering. Add the spinach and green onion tops and cook, stirring, until the spinach is fully wilted and any released liquid has evaporated, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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