Mold Detox Friendly Whole30 Veggie-Loaded Egg Cups
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 1 medium red bell pepper, finely diced
- 2 cups baby spinach, roughly chopped
- 2 cloves garlic, minced
- ½ tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon 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 smoked paprika, please tap it and change its rating to Red.
- 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.
- ½ tsp salt
- 12 large eggs
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease all 12 cups of a standard muffin tin thoroughly with olive oil or a light coating of cooking spray — make sure to coat the rims as well, since the eggs will puff slightly.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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