This is a sponsored post written by me on behalf of the happy egg co.. All opinions are 100% mine.
Many of us are kicking off the new year with a fresh approach to healthy eating. You may have seen everyone talking about Whole30, Paleo, or clean eating. For me, I like to complete a Whole30 since it has a focus on resetting your body and eating fresh food. Whole30 LOVES eggs for breakfast, and I wanted to stock up on a brand that had values that I am aligned with. I made these simple Whole30 compliant breakfast egg cups with fresh vegetables, and they are perfect for busy mornings on the go!
The best thing about making egg cups is that you can make a big batch and eat them throughout the week. You can also customize them to your family’s favorite tastes yet keep them healthy with added vegetables. The start ingredient is the happy egg co. which is the gold standard in hen welfare. They are the FIRST commercial free range egg producer in the U.S. to certified by the American Humane Association™.
They were easy to spot at my local store (look for them nationwide in Safeway, Albertson’s, Kroger, Sam’s, and Walmart. Use the store locator!) due to their brightly colored packaging. Inside is more information about their farms. These delicious brown-shelled eggs were a welcome addition to my breakfast routine.
To elevate your next breakfast, grab The happy egg co. eggs and your favorite vegetables. I used spinach, diced red and yellow peppers, and salt and pepper to taste.
Use a non-stick muffin pan and line each cup with a sugar-free bacon slice. To be Whole30 compliant, it is important to read the ingredients of your bacon to make sure it was not cured with sugar! Next, crack open the egg to reveal a bright, golden yolk and gently fill each muffin cup. You can do this two ways: scramble the eggs first in a bowl OR crack them directly into the pan. I made both variations. Sprinkle in diced peppers and spinach. Bake at 350 degrees for 40 minutes and enjoy!
These little bites are the perfect treat for on the go. You can omit the bacon for a meat-free option too.
- 6 eggs
- 6 slices of bacon, sugar-free
- 1/4 spinach, chopped
- 3 small red bell peppers, diced
- Preheat oven to 375 degrees.
- Use a muffin pan and coat with nonstick spray.
- Line each muffin cup with a slice of bacon.
- Add 1 egg. You can scramble the eggs ahead of time or simply crack one egg in each muffin cup.
- Add spinach and peppers.
- Season with salt and pepper.
- Bake for 35-40 minutes.
How do you make breakfast on busy mornings?