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5 from 4 votes

Egg Cups

Course Breakfast
Keyword dairy free, gluten free, meal prep, paleo, whole 30
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 24 cups

Equipment

Ingredients

  • 1/2 sweet onion chopped
  • 1 bell pepper chopped
  • 3/4 lb ground turkey
  • 22 eggs

Optional

Instructions

  • Preheat oven to 350 F. 
  • Brown your turkey in a pan. Feel free to flavor as you like here. I'll usually add a little garlic salt and oregano, but this is entirely up to your tastes or your pantry. 
  • While it's browning, chop the veggies. 
  • Spray your muffin tins with coconut (or avocado) oil spray. 
  • Evenly distribute all the veggies and turkey among the 24 cups. 
  • Pour the whisked eggs into each cup, filling almost to the top. 
  • If you’re adding cheese, sprinkle it on top. (I personally pass on the whey-filled shreds of bloat, but the man loves it so I sprinkle his with lots of cheese.)
  • Bake for 30 minutes.