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.

To elevate your next breakfast, grab 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.

Looking for another easy egg recipe? Try these ham and cheese egg cups! They’re not Whole30, but they’re delicious.