Breakfast Prep Baked Egg Cups

These healthy baked egg cups make the perfect breakfast meal prep for when you are rushing out the door but still want your protein-packed nutrient dense meal. They also make a great snack as well! And they’re paleo and whole30 friendly!

breakfast baked egg cups in meal prep containerBreakfast Egg Cups Recipe

This recipe goes out to all of those people who LOVE and NEED a good breakfast but don’t always (read: ever) have time in the morning to whip up a freshly cooked eggs! These easy oven baked breakfast egg cups are nutrient dense and so delicious! Make these on Sunday and you’ll be thanking yourself all week you did!

This breakfast meal prep eggs have a sweet potato bottom crust and and you can top with two different options: sunny side up with bacon or veggie omelets! You choose! And if you are feeling it, you can mix and match and make both!

sunny side up baked egg cup

Make it how you like it!

The best part about these baked eggs is that you can truly customize it the way you like it! We love the sunny side up with some crumbled bacon, but you can omit the bacon to make them vegetarian or add in another type of meat like ham!

The veggie omelets have a standard pepper, onion and tomato mix but you can literally add in any veggie here, so long as you chop them up small enough, or precook them. 

Here are some other suggestions you can add to the egg muffin cups:

  • zucchini
  • mushrooms
  • spinach
  • cheese
  • ham
  • prosciutto
  • kale

Can you freeze them?

Yes! Make sure to cool the egg cups completely before placing in a air tight container and freezing for up to 1 month. Defrost overnight in the refrigerator and warm it up in the toaster or microwave before serving.

sweet potato crust in muffin tin

Looking for other paleo breakfast recipes?

make ahead baked egg cups on a plate

If you like this meal prep recipe, check out these others:

On-The-Go Baked Egg Nests
Yields 12
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Two Ways
  1. Over easy or omelette style
For both
  1. 12 organic or farm-fresh eggs
  2. 1 medium sweet potato
  3. 1 tsp extra-virgin olive oil
  4. Himalayan sea salt and freshly ground pepper, to taste
  5. Optional: 5 slices nitrate-free bacon, cooked
For Option 2- Omelettes
  1. Veggies of choice: tomato, onion, spinach, broccoli, mushrooms
  2. Himalayan sea salt, to taste
  3. Freshly ground pepper, to taste
  4. 1/4 tsp garlic powder
  5. 1/4 tsp onion powder
Instructions
  1. 1. Preheat oven to 350 and grease muffin tins
  2. 2. Grate sweet potato using cheese grater or food processor, squeeze out excess water
  3. 3. Mix 1 tsp oil, salt, and pepper with sweet potato
  4. 4. Line the bottom of your muffin tins with the sweet potato mixture
  5. 5. Let bake for 20 minutes then remove muffin tins
  6. 6.
  7. Option 1: Over easy: crack egg into the muffin tins (add optional pre-cooked bacon)
  8. Option 2: Omelettes: mix eggs in a bowl, add in veggies, garlic powder, onion powder, salt and pepper, add into muffin tins
  9. 7. Bake for 20-25 minutes or until eggs are firm
  10. 8. Remove and serve hot
  11. 9. Store in air-tight tupperware in refrigerator
Notes
  1. Make sure to spray/grease your muffin tins so the sweet potato nests do not stick
Lexi's Clean Kitchen https://lexiscleankitchen.com/

How to Make Paleo Mayo

Homemade Paleo Mayo is so easy to make, using a handful of ingredients you likely already have on hand and made in under 5 minutes! Want to make it even more special? Turn that homemade mayo into 4 easy and delicious flavored ones in just a matter of minutes.

Jar of creamy homemade paleo mayoEasy Paleo Mayonnaise Recipe

If you follow a strict paleo diet, or you care about avoiding unhealthy fats like canola or soybean oil, finding a clean store-bought mayo can feel impossible. Luckily there are a few brands on the market now that are selling mayonnaise made with avocado oil, but the downside is that they are super expensive, and some of them do have a strong flavor. If you’ve never made it before, you might think that making mayo at home is hard or involves a lot of ingredients, but we’re here to tell you homemade mayonnaise:

  • is easy
  • is inexpensive
  • and it taste so much better than anything you can buy

You may be wondering what the difference is between paleo mayo and regular mayo? Simply put, it’s the oil! There really is no other change to making paleo mayo then to switch out the canola or soybean oil with a paleo-friendly oil. We’re suggesting to use half avocado oil and half light olive oil. We love the flavor of olive oil, but if you make mayo with only olive oil the taste is overwhelming, and the same goes for only avocado oil. And if you only have a really heavy tasting olive oil than use even less of it proportionally.

Perfectly creamy paleo mayo recipe

Here’s what you need:

  • 1 egg
  • 1 lemon
  • dijon mustard
  • salt and pepper
  • avocado oil or light olive oil

Tips on Making Paleo Mayo

In our recipe below, we’ve offered 3 different ways to make paleo mayo with a food processor, a blender or an immersion blender. They basically all have the same concept in mind though. A mayo is an immersion of oil into an egg, with a few other flavor components to it. The dijon mustard also helps bind it, so don’t skip that.

The most important part when making mayo is to slowly (very, very slowly) drip the oil into the blending egg. It’s important to start dripping the oil in at first so that it has time to emulsify. Once it is stable, you can drip the olive oil in faster.

Troubleshooting Tips

  • If your mayo is thin: it has “broken” which means that it didn’t emulsify properly. You can start over with the whole broken mayo. Start by getting a clean bowl and adding in an egg yolk and another drop of dijon mustard. Place a wet towel around your bowl to stop it from moving and then whisk it together and very slowly add the broken mixture, while whisking constantly, a tiny bit at a time until the mayo becomes thick and creamy.
  • If your mayo is too thick: you can thin it out with a little extra bit of lemon juice or even some warm water. But start with a small amount at a time.
  • If your mayo is bland: season it more with salt and pepper, and more lemon juice

Flavor variations of paleo mayo

How to Make Flavored Mayo

Here are a few different flavor variations for the mayo. Simple whisk the ingredients into the mayo.

For Spicy Mayo:

  • 1/4 cup mayo
  • 1 teaspoon sriracha (or more to taste)

Herb Mayo:

  • 1/4 cup mayo
  • 1 tablespoon Italian seasoning

Truffle Aioli:

  • 1/4 cup mayo
  • 1 clove garlic, grated
  • 2 teaspoons truffle oil

Chipotle Mayo:

  • 1/4 cup mayo
  • 1 tablespoon chipotle adobo sauce

easy avocado oil mayo flavor variations

How long will paleo mayo last?

It will keep for 1-2 weeks in your refrigerator. This makes a smaller batch so that you can use it up quicker. If you go through mayonnaise quickly you might want to double a batch.

If you like this How to recipe, check out these others:

Watch the video:


Homemade Mayo
Write a review
Print
Ingredients
  1. 1 egg at room temperature
  2. Dash Himalayan ssalt
  3. Dash freshly ground pepper
  4. 1 1/4 cup light olive oil
  5. 1 tsp lemon juice
  6. 1 tsp ground mustard
Spicy Mayo
  1. Add 1 tsp sriracha (continue adding more as desired)
Herb Mayo
  1. 1 tbsp Italian seasoning
Instructions
  1. Place all ingredients minus oil in a large container
  2. Using a hand immersion blender, blend until smooth
  3. While blender is on, slowly stream in oil and blend until thick and creamy
  4. Store in air-tight jar for up to 2 weeks in refrigerator
Other ideas
  1. Roasted Garlic Mayo
  2. Sun-dried Tomato
  3. Wasabi Mayo
  4. Dijon Mayo
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Everything Bagel Hummus Breakfast Toast

Everything Bagel Hummus Breakfast Toast is the best non-recipe recipe you’ve never heard of! It’s an easy way to to get a quick breakfast on the table that is full of protein and fiber and tastes SO GOOD. This post is made in partnership with our friends at Sabra!

Can you eat hummus for breakfast?Everything Bagel Hummus Breakfast Toast

Whenever we ask readers what is it that they are looking for it’s always easy and quick meals! Well this Everything Bagel Hummus Breakfast Toast checks all the boxes: it’s quick, it’s likely stuff you already have on hand and it’s so delicious! If you’ve never heard of hummus at breakfast time, let us introduce you to it because it’s the new thing!

We love our hummus breakfast toast topped with a soft boiled egg and a sprinkle of ‘Everything Bagel’ spice blend, along with a healthy drizzle of olive oil to add some heathy fats along with the protein filled hummus to fuel you for the morning. You also can top this any other type of egg you’d like, like hard boiled or fried, or simply leave the egg off! The hummus alone is already filling enough, but we are fans of eggs in the morning so we added one to ours!

What bread is good with hummus?

Can you eat hummus for breakfast?

Absolutely! We love savory items for breakfast and hummus is no exception! It’s so easy to pick up a prepared hummus at the store that has real food ingredients that you can always have on hand and use with a variety of toppings. And this is totally customizable to top with whatever you have on hand or feel like eating, not just with what we are suggesting here.

Everything Bagel Hummus Breakfast Toast

What bread is good with Hummus?

For our breakfast toast we choose to go with a gluten-free hearty loaf (we love Trader Joe’s Gluten-Free Bread and Canyon Bakehouse Gluten-Free Bread) that compliments the strong flavors of the ‘Everything Bagel’ spice and the hummus, but you can really use any toast (even sweet potato toast!) for this recipe.

Hummus Toast Egg

While you can now grab Everything Bagel spices in a store, we’ve been all about this long before that was a thing. So, here is how to make an ‘Everything Spice’ blend at home!

In a small bowl mix together:

Store in the pantry for 6-12 months, depending on how fresh your spices were to begin with.

Hummus on bread

If you like this breakfast recipe, check out these others:

P.S. pro tip: warm hummus is the best! Spread your hummus on your toast right when your bread is warm!

 

Everything Bagel Hummus Breakfast Toast

Prep Time 05:00 Total Time 05:00 Serves 2

Ingredients

  • 1 soft boiled egg, halved
  • 2 pieces gluten-free bread, toasted
  • 6 tablespoons plain hummus
  • 2 teaspoon Everything (but the) Bagel Spice
  • Pinch paprika
  • Drizzle of olive oil

Directions

  1. Spread 3 tablespoons hummus on each piece of bread.
  2. Add halved egg to each piece and top with 1 teaspoon 'Everything Bagel' spice each.
  3. Sprinkle a touch of paprika and drizzle with olive oil and serve immediately.

Recipe Notes

  1. For the best soft boiled eggs in the instant pot, check out this post but instead do manual pressure for 2 minutes, instead of 5.
  2. If you can't find 'Everything Bagel' spice blend in your store, make your own. Store the remaining in a clean spice jar for 6-12 months.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Sabra. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Loaded Paleo Breakfast Hash

Paleo Breakfast Hash (Whole30 compliant, no added sugar, grain-free, gluten-free) | Lexi's Clean Kitchen

This Loaded Paleo Breakfast Hash is such a delicious hash for weekend BRUNCH or when you are craving breakfast for dinner! The spicy chicken sausage and bacon pair so perfectly with the sweet potato, onions, and peppers. It can be eaten as is for a veggie and protein filled breakfast, or topped with an egg!

Sweet potato hash paleoLoaded Paleo Breakfast Hash

Normally when preparing sweet potatoes for breakfast I make these Roasted Cinnamon Sweet Potato Home Fries. But today, seeing as it was a ‘breakfast for dinner’ kind of night, I decided to be adventurous. I loaded up my skillet and cooked up a hash that was a huge hit. This loaded hash with eggs and hot sauce… I think I could be in heaven!

Ingredients Needed:

  • Olive oil
  • Garlic
  • Sweet Potato
  • Red Pepper
  • Green Pepper
  • Onion
  • Tomato
  • Chicken sausages
  • Bacon
  • Salt and pepper
  • Baby spinach

Paleo Breakfast Hash recipe

This would also be a great make ahead breakfast idea that you can prep ahead of time on a Sunday and enjoy the next three mornings, with or without eggs! It’s great because it’s packed with veggies, protein and fat and will keep you satisfied for the whole morning!

Sweet Potato Hash Paleo

If you like this Sweet Potato Hash Paleo recipe, check out these others:

Loaded Paleo Breakfast Hash

Prep Time 00:10 Cook Time 00:30 Total Time 0:40 Serves 4

Ingredients

  • 1 1/2 teaspoons extra-virgin olive oil (or oil of choice)
  • 2 cloves garlic, minced
  • 1 large sweet potato, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 cup fresh organic spinach
  • 1 tomato, finely chopped
  • Optional: 2 organic chicken sausages, pre-cooked and sliced
  • Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped
  • 1/4 teaspoon sea salt, more to taste
  • 1/4 teaspoon black pepper, more to taste

Directions

  1. In a large skillet, sauté oil and garlic over medium heat for 1 minute.
  2. Add in sweet potato and cook for 5 minutes, or until the potato starts to soften.
  3. Add in peppers, onion, and tomato and cook for an additional 10-15 minutes, stirring often. If you want to reduce the cooking time, cover the pan at this stage until the sweet potato is fork tender.
  4. Mix in chopped sausage, bacon, salt and pepper and let cook for 5 minutes.
  5. Mix in fresh spinach, and cook for an additional 2-3 minutes, or until the spinach has wilted.
  6. Taste and adjust seasoning as desired. Remove from heat and serve hot.
  7. Optional: Top with fresh organic over easy eggs

Recipe Notes

  • *To get your eggs perfect, cook them slow over medium/low heat with the pan covered.
  • *Photos updated April, 2016.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Easy Vegetarian Hot and Sour Soup

This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.

Close up shot of vegetarian hot and sour soupHot and Sour Soup Recipe

When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!

There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.

Easy hot and sour soup in a pot

What is in hot and sour soup?

The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.

Our Approach to Hot and Sour Soup

Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!

Additional Options for this Easy Soup

  • Add tofu (I generally avoid soy, but occasionally will use non-go tofu if it fits a recipe, like this soup.)
  • Red pepper flakes to add a bit more heat to it
  • If you wanted to add more protein chicken or pork would work well here

Two portions of cooked Hot and sour soup recipe

What You Need to Make this Recipe

  • 1 tablespoon avocado oil
  • 5 ounces shiitake mushrooms
  • 1 onion
  • 3 garlic cloves
  • 1” piece ginger
  • 2 large carrot
  • 2 cups shredded brussels sprouts (look for pre-shredded in the produce)
  • 1 small napa cabbage
  • 1 medium zucchini
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos (soy sauce substitute)
  • 3 eggs
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper (this is what makes it “hot”)
  • 2 scallions, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu (optional)
  • Red pepper flakes and salt

If you like this easy soup recipe, try these others:

Hot and Sour Soup

Prep Time 00:05 Cook Time 00:30 Total Time 00:35 Serves 4

Ingredients

  • 1 tablespoon and 1 teaspoon avocado oil, divided
  • 5 ounces shiitake mushrooms, sliced
  • 1 onion, small dice
  • 1 teaspoon fine sea salt
  • 3 garlic cloves, minced
  • 1” ginger, grated
  • 2 large carrot, cut into matchsticks
  • 2 cups shredded brussels sprouts (see note)
  • 1 cup napa cabbage, finely sliced 
  • 1 medium zucchini, cut into matchsticks
  • 6 cups chicken bone broth or veggie stock
  • 1 teaspoon fish sauce (optional, leave out for vegetarian)
  • 1 tablespoon arrowroot
  • 1/4 cup coconut aminos
  • 3 eggs, beaten and whirled in
  • 1/4 cup white vinegar
  • 1 teaspoon white pepper
  • 2 scallions, sliced thin, for garnish
  • Cilantro, for garnish
  • 1 cup firm tofu, drained and diced (optional)
  • Red pepper flakes, to taste 

Directions

  1. Heat a large heavy bottomed pot over medium high heat and add oil.
  2. Cook mushrooms until all the liquid has evaporated, about 5 minutes.
  3. Add onion, salt and 1 teaspoon avocado oil and cook until the onion has softened, about 5 minutes.
  4. Add garlic and ginger, cook 1 minute.
  5. Add carrot, brussels sprouts, cabbage and zucchini and cook 5 minutes.
  6. Add bone broth / stock and fish sauce and bring to a boil. Lower heat and simmer until vegetables are cooked through, about 10 minutes.
  7. In a small bowl whisk together arrowroot and coconut aminos. Add to soup and bring to a boil.
  8. In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
  9. Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
  10. Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.

Recipe Notes

  1. Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
  2. I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!