the one with Tomato and Spinach Breakfast Egg Cups

Hello to all of Bex’s readers! I am so excited to be here because not only do I adore Bex, but I heard a little rumor that she’s playing with the idea of doing a Whole30 – so I’m here to help! A little about me first though… My name is Suz! I’m the creator behind 2 cats & chloe! I write about my life and adventures, I share clean recipes like it’s my job, and I play with glitter whenever I have the opportunity… so once you get through this post, I’d love it if you could head on over and say hello!

Now on to the good stuff! Like I said, I’m obsessed with clean eating, paleo foods and the Whole30. In a few days I will be wrapping up a Whole60! (Apparently I’m a crazy overachiever…) If you’re unfamiliar with the Whole30 – basically it’s 30 days of strict clean eating: no grains, no soy or legume, no dairy, no processed or added sugars and no booze. Adios red wine! But there are a ton of delicious meals you CAN eat! I am passionate about turning “regular” meals into “clean” meals! Like these Whole30 Approved Hot Wings or this A-MAZING Cajun Tuna and Cauli-Rice Dinner!

Today am sharing one of my all time favorite Whole30 Approved, Paleo, naturally gluten free breakfasts! These Tomato and Spinach Breakfast Egg Cups do not take much of a skill level and are a healthy breakfast that you can make once, then enjoy throughout the week. Consider them the “Poptart” of Paleo.

2 cats & chloe: Paleo Breakfast Egg Cupcakes


  • 12 Organic Eggs
  • 12 Slices of Sugar Free Bacon
  • Spinach
  • Sun Dried Tomatoes
  • Salt & Pepper
  • Basil
  • Coconut Oil


  1. Preheat the oven to 400 degrees.
  2. Thoroughly grease the muffin cups with coconut oil to prevent the eggs from sticking.
  3. Wrap one slice of bacon around the sides of each cupcake cup.
  4. Put sun dried tomato in the bottom of each cup, then add one or two leaves of spinach to each cup.
  5. Crack one egg into each cupcake cup.
  6. Sprinkle each egg with desired amount of salt, pepper and basil.
  7. Bake for 15-20 minutes. Length depends on how you like your eggs… I bake mine for 15 minutes and they just slightly runny.
  8. Remove from cupcake pan and enjoy!

2 cats & chloe: Whole30 Eggs

Not a fan of sun dried tomatoes or spinach? There is an endless amount of “topping” combinations you can use when for these egg cuppies. Be creative! Think “western style” – peppers and onions, a spoonful of salsa, topped with a dollop of guac! Or maybe you have a household of picky eaters… let each person pick his/her own “toppings” and seasonings!

2 cats & chloe: Whole30 Approved Egg Breakfast

Give these Paleo Egg Cuppies a shot, then hop on over to 2 cats & chloe and let me know what you think! My blog is a great resource for anyone looking for clean recipes, whole30 tips or even a 30 day meal plan!


One last thing before I scoot on out of here! As a thank you to Bex for allowing me to guest post on her blog, I’m offering her readers 20% off any of my ad spots with the Promo Code: BUTCHERSNICHE So get on that hot deal!

And in case you want to be friends, you can find me around Blogland: Facebook // Instagram // Bloglovin // Twitter

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  • Reply Christine

    WOW those look good!

    March 2, 2015 at 7:21 am
  • Reply Jenna @ A Savory Feast

    That is so awesome that you are doing Whole30, Bex! I’ve been hearing a lot about it and have been thinking about trying it. These egg cups sound incredible! I like that they are Paleo-approved, too. Over the past few months I’ve been trying to incorporate a few more paleo recipes into my diet. I don’t really want to go full paleo, but I always feel great when I eat paleo-approved foods.

    March 2, 2015 at 9:12 am
  • Reply Cassie

    GET IN MY MOUTH! These look delicious and easy!

    March 2, 2015 at 9:50 am
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