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Hearty Egg Muffin Cups - Whole 30 Breakfast

Egg muffin cups filled with sausage and zucchini making them a hearty and filling low carb and Whole 30 friendly breakfast!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free, recipe for egg muffin cups
Servings: 4
Calories: 250kcal



  • Preheat oven to 375F
  • Spray a muffin tin with cooking spray.  Add 1 tablespoon of the shredded zucchini, followed by a little salt and pepper.
  • Add half of a sliced sausage to each muffin cup, then break an egg into each muffin cup.  Top with a little more shredded zucchini and the Meat and Potatoes Seasoning.  
  • Bake in the oven for 15-20 minutes, or until the egg is cooked all of the way through. If you like a runny yolk, you will do closer to 15 minutes.
  • Let cool in the muffin tin, then remove by running a butter knife around the edges of each egg cup.  Serve with guacamole or avocado!


  1. Instead of breaking the egg directly into the muffin cup, you can break it into a small bowl and beat with a fork before pouring it into a cup.  You can also break 8 eggs into a large bowl and beat them with a whisk.  Then fill each muffin tin.
  2. If you don't have The Primal Palate seasoning, you can use your own favorite combo, just watch the ingredients if you are trying to stay Whole 30 compliant.  


Calories: 250kcal