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The incredible edible egg… cupcake?

Category: Recipes
26 April 2010, Comments: 4

(This recipe looks amazing… breakfast and cupcake together… heavenly ~Ritu)

Breakfast is one of my favorite meals of the day, and if I could I would eat eggs at every meal (Ok, maybe not every meal, but at least for breakfast and lunch). Well, if you are like me, you could do that w/ this recipe! Do you remember how I said cooking in bulk can be beneficial to you when you’re on Paleo? This is a perfect example of a bulk recipe to give you that quick Protein/Carb boost.

One or two before your workout, and possibly one for a quick snack…you’re pretty much set. My egg things will satisfy your snacking urge because it tastes great, its homemade w/ no preservatives, and most importantly I am sharing it w/ you! What more could you ask for?

Hope you guys like it.

Let me know how it goes!

Egg Cupcakes a’la Theo


– 10 to 12 cage free eggs (or 6 cage free whole eggs & 1 cup cage free egg whites [Trader Joe’s])
+ Personally I like to add a 1-2 tbsp. of coconut milk to make the eggs fluffy
– 1-2 chopped gluten free chicken apple sausage
– Veggies (basically you could use whatever it is you want, but for starters here’s what i use)
+ 1 chopped red bell pepper
+ 1 cup of chopped broccoli or asparagus (almost close to finely chopped)
+ 1 diced onion
+ 1 chopped onion
+ basket of mushrooms (since i’m a fan i use the whole thing) chopped
+ 1 cup of spinach (optional)
– Seasonings
+ cracked pepper
+ garlic powder
+ 21 Seasoning Salute (Trader Joe’s)
+ dash of garlic salt
– 1-2 tbsp. Extra Virgin Olive Oil or 1-2 tbsp Coconut Oil
– a few sprigs of chopped parsley

Prep Time: approx 20 minutes

Pre-heat your oven to: 325F…

1.) Heat the oil at medium high heat in a deep frying pan.
2.) Brown the sausage and onions for a bit.
3.) Add the rest of your chopped veggies and saute it for a bit.
4.) Whisk the eggs in a bowl and set aside and flavor your eggs w/ a wee bit of salt, cracked pepper, and add the parsley. To make it easier transfer the eggs to a measuring cup.
5.) Prep your muffin tins, and spray a bit of Pam cooking spray in each cupcake thing.
6.) When your sauteed sausage and veggies are done. Fill up each cupcake thing w/ about 1tbsp of your mix.
7.) Add your egg mixture to fill about half of each cupcake thing.
8.) If you have extra space, in your cupcake tin fill those about 3/4 of the way w/ water. The water in the oven will provide moisture for your eggs so they don’t turn out dry in the oven.
8.) Place in oven for about 20 minutes or so. (Depending on how your oven works)
9.) To see if your eggs are ready, just place a toothpick in the center.
10) Top w/ guacamole and serve w/ your favorite fruits and vegetables.


-T H E O

4 responses on “The incredible edible egg… cupcake?

  1. theo says:

    AJ, i’m sure you’re girls would love it!

  2. AJ says:

    Chrissy, there really isn’t a substitue for mushrooms. They are a carbohydrate, so if you’re looking for a nutritional equivalent chose another carb, and if you really want to get fancy you can match the nutritional profile of a mushroom at

  3. Samar singla says:

    Nutrition consulting is an ongoing process one can enjoy its benefits at any time. It helps in improving the healthy lifestyle of the people

  4. […] Check it out: […]

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