Whole 30 Whole30 Veggie-Loaded Egg Cups
These little baked egg cups are the kind of meal-prep win that makes the whole week feel more manageable. Sautéed red bell pepper, onion, garlic, and wilted spinach get tucked into a muffin tin before a pour of whisked eggs seals everything together — the result is a savory, colorful bite that's satisfying enough for breakfast but easy enough to grab on the go. The smoked paprika adds a subtle warmth that makes the whole thing taste far more complex than the ingredient list suggests. Because every component here is straightforwardly compliant — eggs, fresh vegetables, olive oil, and simple spices — there's no label-reading required and no swaps needed. That's a genuine relief when so many convenient grab-and-go options are loaded with added sugars, seed oils, or dairy that would otherwise knock you off track. The recipe makes 12 cups, so a single bake covers four servings and keeps well for quick reheating throughout the week. Finish them with a scatter of fresh chives and you've got something that looks as good as it tastes.
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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
- ¼ tsp black pepper
- 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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