Paleo Egg Cups

I love eggs.  Like, really, really love them.  I never get tired of them.  I’ve eaten them for breakfast every day for months straight.  And no, I’m not worried about the cholesterol in them (in case you were wondering…).  The dietary cholesterol we eat doesn’t have a whole lot to do with the lipid levels in our blood and/or our risk for heart disease.  (That’s a whole other story though and I’m not going to get into it here, but if it’s something you are interested in reading more about, please check out this blog post from the brilliant Peter Attia).

My love for eggs has led me have fun creating several egg-celent (sorry, couldn’t resist) breakfast recipes.  Now, I don’t know about you, but for me, breakfast needs to meet 3 criteria:
1) Quick.  If something requires me to get up early to make it – it ain’t gonna happen.  I’m definitely not a morning person.  My breakfasts need to either be made in about 5 minutes or less, or they need to be able to be made ahead of time for a quick reheat in the microwave.
2)  Delicious.  I like all my food to be delicious, and breakfast is no exception.
3)  Filling.  There’s nothing I hate more than being at work talking to a patient, and all of a sudden my stomach makes an obnoxious, ground shaking rumble.   Is there an earthquake happening? No. Sorry, that’s just my stomach….

Paleo Egg Cups - quick and protein packed make ahead breakfast!

These Egg Cups meet all three criteria. I’m going to apologize in advance for the obnoxious amount of photos in this post.  I spent like three hours last weekend taking these pictures, and then even more time trying to edit them.  So I have loads that I couldn’t bear to delete.

Paleo Egg Cups, (healthy)Vittles&BitsAren’t they just adorable?  They’re very similar to my Mini Crustless Quiches, except that these Egg Cups are diary free.  Also, since the time that I created the Mini Quiche post, I have discovered the joy of silicone baking cups.  If you are someone that loves cooking things in cupcake tins like I do, please, do yourself a huge favor and go out and get a set of these baking cups RIGHT NOW.  They make life sooooooo much easier.  I always loved those mini quiches, but I always dreaded cleaning the pan. Even copious amounts of non-stick spray wouldn’t help that much. Silicone baking cups are amazing. Nothing sticks to them (at least I haven’t found anything yet…).  Plus they’re way easier to wash than a pan, and you can even throw them in the dishwasher if you want to.

Paleo Egg Cups, (healthy)Vittles&Bits

I have both the large and the small baking cups, so I made both for my Paleo Egg Cups.  You guys know I’m all about doing all the cooking on the weekend and then just being lazy and reheating stuff during the week, so of course I made a HUGE batch of these egg cups.  Although even though the batch was quite large, I might note that they didn’t last too long in my fridge.  Cause we ate them.  All of them.  In just three days…

Paleo Egg Cups, (healthy)Vittles&Bits

They were really easy to throw together and of course, can be customized to whatever veggies and meat you want.  And if you’re someone who loves cheese, by all means, throw some cheese in there.  I haven’t been too into cheese lately, so I made these guys dairy free.

Paleo Egg Cups, (healthy)Vittles&BitsThese are great for reheating in the microwave (or eating cold) for busy mornings.  And you can top them with whatever fun things you can come up with.  I really like a nice squirt of siracha on mine, but I’m thinking avocado slices would also be divine (you know how much I love eggs and avos 🙂 ).

Alright, alright, I can tell that you’re tired of my rambling and ready for the recipe. So here it is:

Paleo Egg Cups

Serving Size: 3 small cups OR 1 large cup

Paleo Egg Cups


  • 1 pound of turkey bacon (or regular bacon)
  • 1 Tbsp coconut oil (or other oil/butter of your choice)
  • 8 oz sliced baby bella mushrooms
  • 10 oz package of frozen broccoli
  • 1/2 of a 16oz bag of frozen diced onion and green pepper
  • salt and pepper to taste
  • 12 large eggs
  • 2/3 cup canned coconut milk


  1. Preheat the oven to 375 degrees F. While it's preheating, lay the bacon slices in a single layer on a baking sheet (or two). Bake in the oven for about 12-14 minutes until it is nice and crispy.
  2. Heat the coconut oil (or other oil/butter) in a large skillet over medium heat. Add the sliced mushrooms and let them cook, stirring occasionally.
  3. Cook the frozen broccoli in the microwave for five minutes to thaw and then dice it up and add it to the mushrooms.
  4. Next, add in the frozen onions and peppers and stir all the veggies around, so that the onions and peppers thaw. Add in salt, pepper, and any other spices you feel like. Cook, stirring, until everything is heated through.
  5. In a large mixing bowl, whisk together the dozen eggs. Add the coconut milk and whisk to incorporate.
  6. Dice up the cooked bacon and add this to the bowl. Add the cooked veggies next and mix everything together. Sprinkle with more salt and pepper if desired.
  7. Preheat the oven to 350 degrees F.
  8. I used 12 small silicone baking cups and 6 large cups. I would imagine that if you're using all small cups, you would need about 30. If using all large cups, you'll probably need about 10. Spray the cups with non stick spray (just to be extra sure nothing sticks).
  9. Fill each cup but leave about 1/2 an inch at the top so that they have room to rise while baking.
  10. Bake for 25-27 minutes for small cups and about 40 minutes for large cups. Let cool for ten minutes before enjoying thoroughly 🙂


Per serving, my best guestimate for calculating Macros is: 200 kcal, 15g FAT, 3g CHO, 15g PRO

Paleo Egg Cups - so quick and easy for a protein packed breakfast!

Paleo Egg Cups - so quick and easy for a protein packed breakfast!

Paleo Egg Cups - so quick and easy for a protein packed breakfast!So what do you think? Do these look amazing? Because they tasted awesome 😉

What would you put in these egg cups? Different veggies? Different meats? Cheese? The possibilities are endless!!!!


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