Whole 30 Whole30 Smoky Paprika Baked Egg Cups
These individual baked egg cups are the kind of breakfast that makes a weekday morning feel like a serious occasion. A smoky, spiced sausage and tomato sauce — built with smoked paprika, sweet paprika, cumin, and a touch of cayenne — fills each ramekin before eggs are nestled right into the mix and baked until the whites are just set and the yolks stay a little soft. Red bell pepper and scallion greens add color and freshness to the sauce, while compliant pork sausage brings the savory depth that makes this feel genuinely satisfying rather than like a compromise. One of the trickier parts of eating this way is finding breakfast options that don't rely on grains, added sugars, or dairy to feel complete — this one pulls it off entirely through technique and bold seasoning. Each ramekin serves as its own little vessel, which makes plating effortless and cleanup minimal. A scatter of fresh parsley at the end brightens everything up without adding any fuss. This recipe makes four servings, so it's equally at home on a lazy Sunday table or prepped ahead for a week of intentional mornings.
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Learn more →Ingredients
4 servings
For the sauce
- 1 tbsp olive oil
- 8 oz whole30-compliant pork sausage, casings removed
- 1 medium red bell pepper, finely diced
- 3 scallions (green tops only), thinly sliced
- 1 can (14 oz) diced tomatoes, drained
- 2 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
For the egg cups
- 8 large eggs
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Place four 6–8 oz ramekins on a baking sheet and set aside.
- 2
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 5–6 minutes until browned and cooked through with no pink remaining.
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