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



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



  • 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.