Sausage, Pepper and Spinach Whole 30 Egg Cups

Here’s another Whole 30 egg cups variation I made for a function with friends who are eating clean! We each made a dish for a potluck brunch and even us non-Whole 30 eaters left feeling full and satisfied. Unlike the other Whole 30 egg cups I made earlier this month, this version whisks the eggs and includes spinach and chicken sausage. Hope you like them! I designed the portions for this recipe to feed a group of 6-8. For less people, just reduce each ingredient as needed.

If you try making these, I’d love to see. Show me, and you might end up featured in the Yolk Lover’s Guide!


  • 12 eggs
  • 2 Whole 30-compliant chicken sausages (I used this kind – easily found at my grocery store)
  • 1 bell pepper
  • 2 large handfuls of uncooked spinach

Serves: 6-8 people

Estim. Prep & Cooking Time: 40 mins


  • Preheat the oven to 350 degrees Fahrenheit. Spray all 12 sections of a muffin tin with olive oil (or wipe the oil on using a paper towel)
  • Chop the bell pepper into small pieces (an inch or smaller each) and the spinach into slightly smaller pieces (no need to be super precise).
  • Chop the sausages into small chunks (no larger than a square half an inch)
  • Saute the pepper, spinach and sausages in a little olive oil until the spinach is fully moist, the pepper has softened, and the sausage starts to get crispy.
  • While all of that sautes, whisk all 12 eggs together in a large mixing bowl, breaking all the yolks until it reaches a creamy yellow consistency. Add salt and pepper as desired, and mix a little more.
  • Stir the sauteed pepper, spinach and sausage into the eggs.
  • Pour or use a ladle to evenly transfer the egg mixture into each section of the muffin tin.
  • Bake for 30 minutes. It’s not a bad idea to check in on the consistency of the eggs around the 20-minute mark. The top may seem ready, but you want to give the insides and bottom enough time to cook, as well. When cooked to your liking, remove and let cool for a few minutes.
  • Use a butter knife to loosen the egg cups around the edges and then gently lift the egg cups out of the muffin tin. I keep an oven mitt on my secondary hand to hold the muffin tin in place while scooping with the knife.
  • Serve with Whole30-compliant hot sauce or other clean-eating friendly dips.
  • Be sure to tag me me in any pictures you take of your work – you might end up featured in the Yolk Lover’s Guide!

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