Mold Detox Friendly 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)
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—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.
- 1 medium red bell pepper, finely diced
- 2 cups baby spinach, roughly chopped
- ¼ tsp salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—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.
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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