Who doesn’t want cupcakes for breakfast? Really, if you had the option and you knew you wouldn’t end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn’t you go for it?
Well, now you can have cupcakes for breakfast or at least little mini crust-less quiches that are shaped like cupcakes and like my good friend Natalie said, (amazing athlete, trainer, and paleo cook extraordinaire who came up with these tasty breakfast treats) ”With a name like Egg Cupcakes, your kids will LOVE these for breakfast!”
I suggest making these on the weekend so you have breakfast ready for at least the first few mornings of your busy week. The ingredients are versatile so get creative but here’s one of my favorite combos.
Egg Cupcakes
10 -12 eggs whisked well
1 green onion
2 zucchini
3 big handfuls of spinach
1/2 a jar of roasted red and yellow peppers
6-8 slices of COOKED bacon
sea salt and black pepper to taste
Preheat oven to 350 and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine with some sliced avocado and green salsa.
Enjoy!
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how do you store them so they don’t get soggy? i don’t like to use a microwave and seems towards the end of the week they are quite watery!!
Store them in an airtight container and try warming them up in the oven for a few minutes on a baking sheet so that they are not watery. Hope that helps! : )
Hi,
Just wondering if these can be eaten everyday for breakfast??
Can egg white be used so your not eating whole eggs everyday??
Thanks!!
The yolk is where the nutrition is stored. Why would you not want to eat the yolk?
These cupcakes are great! I am just starting in the paleo lifestyle after reading the Paleo Diet Solution and I have been so happy with the changes. Keeps these great recipes coming and I will be looking to pick-up your new cook book.
These are SO good and a great way to use up the odd produce (or odd meat – I added some chicken sausage, too) in your fridge! The green salsa also takes the taste from great to amazing. Sarah, thank you for making Paleo so doable!
Sarah, I just got your new book. I just made the Egg Cupcakes using the recipe in the book and it doesn’t mention that the bacon needs to be cooked, as it does here. I made the cupcakes using uncooked bacon. I figure the bacon would be cooked through during the 25 minutes I baked the cupcakes, right?!. Anyhow, I will make sure to write in my cookbook that the bacon is supposed to be cooked!
I just did the same thing with uncooked bacon! Hoping they turn out ok!
I make this with uncooked and cooked bacon. It depends on if you like crispy bacon or chewy bacon. Cook it before hand for more crispy bacon and use uncooked if you want chewy bacon. Good luck.
I was looking for a recipe like this for a quick snack during the day or breakfast when I’m short on time! Thanks for sharing – I’m so excited to try them!
I just found your site today and living Paleo is exactly what I want to do. So inspired I have been listening to your podcasts all day to get all the info and it is great. I just want to drop a line because I do this egg type cupcake already and my boys love them. Thank you keep it up. I have learned so much.
We finally made these this morning – SO GOOD!
We used green onions, mushrooms, spinach and bacon. YUM. What a great idea and a perfect snack to have around!
Can you tell me the nutritional values on these please and thanks (per serving – 2 cupcakes).
Calories
Protein
Carbs
Fibre
Fat
Sat. Fat
Sodium
P.S. They are very tastey!
I made these cupcakes last week using some grassfed beef chorizo, used some extra mushrooms that I had on hand. Very yummy. Made them again today, but this time made it in a casserole dish! Love having a quick-grab-and-go breakfast on hand!
I have two little hurdles I need to hop over before I can go totally paleo… I don’t like eggs or avocados. (Weird, huh… I was a vegetarian for 17 years and I didn’t like avos… no wonder why I got so fat!) And eggs! I hate eggs. Can. not. stand. them. Until today. I made my own little version of these today for breakfast: eggs, bacon, red and orange bell peppers, onion, a teaspoon of sour cream and a tiny bit of cheese. They were delicious. I think I can get my eggs in now. Sarah, thank you!!!
Sarah
Oh boy! this was my first recipe from yoour book – quite a drama. First I used a bender (a good 0ne) and had a heck of a time chopping, especially the green onions and the raw bacon. I ended up putting everything in one by one and making a real mess of that end of the kitchen. I used leftover beets and that gave the batter a color close to bloody. I greased the muffin pan with olive oil and had a hard time getting the cooked cupcakes out AND cleaning them later.
But after cooking the color cleared up and they taste great. They did get soggy in the fridge later, so I heat them up with the micro (30 sec).
This is day four for me. I’m getting great results: for the first time in years I am free of gas. Thank you!!!!! This is very important. I had a real allergy going, probably to gluten. Next? giant stuffd portabellos.
These are fantastic! I used ham instead of bacon, green onion, and added parsley from the garden – no peppers or zucchini on hand. Yummo!!!
Just made these, and jeez, I had the worst luck. They were scorched and stuck to the muffin pan and soggy on the inside. I used coconut oil to grease the muffin pan (Wilton non-stick) and had the oven set at 350. Any idea what I did wrong?
I have almost two dozen of these and my kid won’t touch them. And I have to admit, they’re not all that good scorched and soggy.
I am so so sorry these did not turn out! I have never had this problem with the egg cupcakes. It sounds like your oven maybe cooks a bit hotter? I would suggest turning the heat down to 325, maybe try using cupcake tinfoil cups to line your muffin tin with or greasing with grass fed butter instead of coconut oil, and see how that works. Again, I’m very sorry they didn’t turn out for you!!
Well, luckily my 1 year old LOVES them. He had 4 for breakfast this morning. :O I just peel the scorched skin off he eats them faster than I can cut them into bite-sized pieces, so they are definitely a keeper for him at least.
I’ll try turning down the temp next time. I hadn’t thought of that. And I do have a hard time greasing the pan with coconut oil because it beads up on the pan and won’t spread evenly. We are dairy intolerant so I don’t want to try the butter, but I’m thinking if I put the coconut oil in the fridge to harden it a bit so that I could smear it on, maybe it would coat more evenly.
I’ll come back and update next time I make them.
Thanks, Sarah
Well I’m glad at least they didn’t go to waste! LOL!! Yes, update me and let me know how the next batch goes. : )
I am so excited about your site. My brother has been paleo/crossfit for a while and has been encouraging me. I recently discovered I am allergic to soy, which is actually awesome…paleo..here I come. Thanks for making this look do-able.
What is your favorite thing to grow in a garden? I thought tomatoes but brother John was not sure since it is a “nightshade”..I don’t know why that is bad.
You really are an inspiration.
I am like the movie “Julie to Julia” but with Paleo. (In that movie she is trying to do all Julia Child’s recipies and finds the steel learning curve.) First I tried your mayo.
My blender’s low is still so fast it was splashin egg up and made it difficult and amusing to drizzle oil into the top. I did it..and not successfully emulsifing..but I am making it go through an obligatory wait period in the refridge before I will toss it.
Onto the egg cupcakes..my food processor..also never used before..the low still ended up purifing the onion and 1/2 my zuccini until I realized what was going on.
I did the rest by hand..and I put it in 2 small casserole dishes instead of the cupcakes.
Worth the incredible mess and time. They taste great!
Sarah, I just got your book & went to Sprouts & trader oes & bought everything in your day 1-5 shopping list. I did forget to buy the kitchen staples. But I made the egg cupcakes for breakfast & my husband loved them. He ate 3 or 4 for breakfast & has taken 2 each day for work. My only problem is they stuck in the pan. I used coconut oil but maybe not enough. I used a knife & spatula & got most of the cupcake out, but there was a real mess left in each cup. Any suggestions?
Try using grass fed butter instead of coconut oil, use a non-stick muffin tin, or you can even use the cupcake papers! : ) Hope that helps!!
Thank you Sarah I am really serious about the Paleo life style. I love your book & am following your 30 meal plan. I am on day 4. My husband is a shift worker so I make the meals & he takes them to work the next day. He loved the egg cupcakes & the steak skewers. Keep up the good work!
This is the 3rd time I have made them and the pan is so hard to clean and it sticks way to much to paper. I might have to invest in silicon cups.
Sarah-
Hoping to make these in the near future. By chance, do you know how well they might do if you freeze them? I tend to plan meals and cook as many meals in advance as I can because I don’t have time to cook in the morning before I head out. Thanks!!
What if I only need half a dozen? I could never eat 20!
Cut the recipe in half or make the whole batch and freeze what you won’t eat for another day!
Baking these right now. They look and smell scrumptious but are overflowing my muffin tin somewhat. Maybe my farm-fresh eggs are just toooo good? Yeah…I’m going to blame it on overly excellent ingredients, and not the cook
.
Cannot wait to try these.
OK these look amazing, and I am LOVING all the veggies in them! Can’t wait to make them for my little tax deductions. I’m going to substitute turkey bacon.
This recipe is wonderful! Even my 8yr old who is autistic loved them. Thank you!
we have made these three times, and each time they have stuck like the dickens to the muffin tins. we have tried three different kinds of oil, and the third time, A LOT of it. help please!
Try using tons of grass fed butter to grease the tins with and using non-stick muffin tins really helps too but the butter should do the trick! Or you can use the paper cupcake liners.
hm. no butter for us — i do better if i don’t eat dairy — so maybe we’ll try the cupcake liners. thanks!
Have you ever tried ghee or clarified butter? Usually gives people who can’t eat butter no problems. http://paleodietlifestyle.com/making-clarified-butter-ghee/
As soon as I read this recipe, I ran to my kitchen to try it! They came out amazing!! Thanks so much for the awesome recipe!
Made this last night after getting your book for Christmas, and just ate 3 for breakfast after microwaving for 30 seconds. They are great!
Made my own variation on these today and they did stick a bit to the pan, so next time will try with butter. Thanks for sharing a great recipe!
We make these all the time for breakfast. I love that you can really just throw in whatever veggies you have around if you don’t have exactly what is called for. They always come out great!
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