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Breakfast Egg Cups - 9 Ways

Kelly
  • 22 minutes
  • Serves 12

INGREDIENTS

10

large eggs

1 tsp

sea salt (or to taste)

1 tsp

black pepper (or to taste)

1/2 tsp

dried thyme

1/2 tsp

garlic powder

1 1/2 cups

broccoli (steamed and chopped (or frozen and thawed))

1/2 tsp

garlic powder

1/3 cup

Chili Sauce (Whole 30 compliant - Tabasco / Tessamae's)

1/3 cup

chopped green onions

1 cup

chopped cooked chicken

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/2 tsp

dried mustard or Dijon Mustard (optional)

3/4 cup

chopped Whole30 compliant ham (Pederson's or Wegman's uncured no sugar)

1/2 tsp

garlic powder

1/2 tsp

onion powder

1/3 cup

finely chopped cabbage

1/4 cup

diced red peppers

1/3 cup

chopped cooked turkey breast

1/2 tsp

garlic powder

1/2 tsp

onion powder

2 tbsp

Whole30 compliant ranch dressing (Tessamae's)

3

jalapeño peppers de-seeded and chopped (plus round slices for topping (if desired))

1/3 cup

chopped cooked chicken breast

1/2 tsp

smoked paprika

1/4 tsp

chili powder (optional or to taste)

1 cup

chopped mushrooms (white button or cremini)

1/2 cup

diced green bell peppers

1 cup

chopped spinach

1/4 cup

crumbled and cooked Whole 30 compliant bacon (Whole Foods)

1/2 tsp

garlic powder

1/2 tsp

dried basil

2 cups

chopped spinach

1/4 cup

diced cooked Whole 30 compliant sausage (Applegate, Pederson's, Aidell's Trader Joe's (optional))

1 cup

sun dried tomatoes soaked in very warm water until tender and chopped (discard soaking water)

3/4 cup

chopped kale

1/4 cup

loosely packed chopped fresh basil

1/2 tsp

garlic powder

3/4 tsp

Italian seasoning

1 cup

diced ripe tomatoes

1 cup

chopped spinach