Fructose Free Whole30 Everything-Seasoned Baked Egg Cups
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Learn more →Ingredients
4 servings
For the filling
- 1 tbsp olive oil, plus more for greasing the tin
- 8 oz whole30-compliant ground turkey sausage (or bulk turkey sausage seasoned with salt, fennel, and black pepper)
- 1 medium red bell pepper, finely diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups baby spinach, roughly chopped
- ¼ tsp salt
- ¼ tsp black pepper
For the egg cups
- 12 large eggs
For the everything seasoning
- 2 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp poppy seeds
- 1 tsp dried minced garlic
- 1 tsp dried minced onion
- 1 tsp flaky sea salt
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Generously brush or rub all 12 cups of a standard muffin tin with olive oil, coating the sides and bottom of each cup thoroughly.
- 2
In a small bowl, combine the white sesame seeds, black sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky sea salt. Stir until evenly mixed and set aside.
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