Egg Cupcakes

Egg Cupcakes

Egg Cupcakes
Adapted from Everyday Paleo

Happy Whole30 – Day 1!  For anyone who has been with us for a while, you’ve probably heard me talk about the Whole30 before.  It’s a month long diet designed to reduce inflammation, reset your taste buds and remind you what real, unprocessed food is all about.  In a nutshell, you spend 30 days eating high quality meat, eggs and seafood, vegetables galore, fruit, nuts and healthy fats.  What you don’t eat is grains, dairy, legumes, added sugar or heavily processed foods.  John and I did our first Whole30 back in March of 2013 as part of Lent.  And while we definitely experienced moments of extreme anger/regret/deprivation, we had many more in which we felt great, satisfied and HEALTHY.  We were shocked when September rolled around and we were aching to do it again.  By December, as the Christmas cookies and cream cheese appetizers started to settle in around my hips, I realized what time it was: Whole30 time!  On a whim, I decided to see if any of my friends were crazy enough to do it with us this time.  I knew a few were sort of interested, but my mind was seriously blown when 19(!) people agreed to give it a whirl.  So starting today we are embarking on 30 awesome days of clean, satisfying eating together.  Unlike past Whole30’s, I’m committing to posting only Whole30 approved recipes this month on the blog.  Hopefully that will provide some tasty motivation to our little group, and anyone else out there resolving to eat better in the new year.

Egg Muffin StorageReady for the freezer!  Quick breakfasts, here I come!


  • 8-oz raw ground meat (Mexican chorizo, breakfast sausage, ground beef, ground turkey, you name it)
  • coconut oil, as needed
  • 1 cup raw vegetables, finely chopped (we used red peppers and leeks this time, but absolutely any veggies would be awesome)
  • 1 Tbsp garlic, minced
  • 2 packed cups raw leafy greens, thick stems removed (we used a mix of kale and spinach, but collards or chard would be great too)
  • 10 eggs
  • salt, to taste
  • pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Place meat in a large skillet over medium-high heat.  Cook, stirring to break the meat up, until cooked though.  Use a slotted spoon to remove meat and let it drain on paper towel lined plates.
  3. Take a look at how much fat is left in the pan.  You want a tablespoon.  If you don’t have that much, add some coconut oil.  If you have more, drain some out and set it aside.
  4. Add the veggies to the hot oil.  Saute until softened, about 5-7 minutes.  Use the slotted spoon to remove them to a plate to cool.
  5. Reduce heat to medium-low and add 1 teaspoon of oil – either coconut oil or reserved drippings from the meat, if you had extra.
  6. Add the garlic and saute for 20 seconds, just until fragrant.  Add the greens and saute, stirring often, until greens are wilted and soft.  Dump the greens on a cutting board and mince them finely.
  7. Allow the meat and veggies to cool a bit while you deal with the eggs.  Crack the 10 eggs into a large bowl.  Add salt and pepper to taste (our taste is quite liberal) and whisk until the eggs are completely scrambled up.  Add the meat, veggies and greens and stir well.
  8. Use coconut oil to liberally grease a 12-cup standard size or a 6-cup jumbo size muffin pan.  (We made a double batch and did one of each).  To grease them I stuck my hand in a sandwich baggie and took chunks of oil out of the jar and rubbed it liberally on the bottom and sides of each cup.  Divide the egg mixture across the cups using a 1/3-cup measuring cup.  For a 12-cup standard muffin pan, just shy of 1/3 cup will be perfect for each one.  For the jumbo pan put just shy of 2/3 cups in each one.
  9. Bake 20-25 minutes for the standard size, 25-30 minutes for the jumbo size.  They’re done when they stop jiggling.  If you greased them well, they should pop out pretty easily if you run a plastic spatula around the edges of each one.  For a really delicious treat, serve “frosted” with guacamole!

Serves 6.  (One jumbo per person, or two standards.)

You can refrigerate these and microwave them as needed, or freeze them, thaw overnight and microwave in the morning.

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4 Responses to Egg Cupcakes

  1. Simone says:

    Ooo cool! I just started too! Today is my day 1 as well. It’s my second Whole30 and I loved the first one so that’s why we decided to go for a new month as soon as all the festivities were over. Love these egg cupcakes! It’s the one things I struggle with a little bit and that is to find variation in my breakfasts so thanks for this one!

    • Honeymoon Kitchen says:

      Glad to be of help! It’s just so nice having a quick pre-made option on hectic mornings. I think you’ll love your second Whole30 – I found it so much easier the second time – you already know all the rules, so now you can spend more time getting creative with it!

  2. Lisa says:

    These look awesome! You’re really tempting me to eat better in 2014…

    Would it be beneficial to try Whole30 for a week at a time or are there no health benefits for that a short a time frame?

    Thanks 🙂

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