paleo egg cups

I road tripped with my parents this weekend to go to my sweet cousin’s high school graduation party and we stayed in a cabin we used to rent all the time was a was a tiny little kid. It was SO fun to reminisce on those summers here, flying paper airplanes from the loft with my cousins (we were easily entertained), driving the golf carts like maniacs (thank goodness I turned out to be a good driver) and fishing off the dock with my big brother (this one time he was casting his line and the giant a** night crawler slapped me in the neck… pretty sure I had never screamed so loud in my life).

paleo egg cups

Of course, like I do before any trip big or small, I prepped food like mad. I’ve learned my lesson many times and now know to come completely prepared. I packed bars on bars (my favorites? RxBars, Larabars, Thunderbird and Primal Kitchen), cut up fruits and veggies (even a big ziplock of washed kale leaves because I can’t go without it), all the makings for Nicoise salad for dinner, lunchmeat turkey, Mary’s Gone Crackers, mixed nuts, collagen for my coffee, a variety of tea, apple cider vinegar for the mornings, hard boiled eggs, etc. Hanger wasn’t going to catch this girl off guard.

paleo egg cups

I also prepped one of my absolute FAVORITE on-the-go breakfasts/snacks/lunches – loaded egg cups. I started experimenting with different flavor combos when I had a crazy busy week during sorority recruitment practice back in January. It was the first time I prepped egg cups, because I knew I would need protein to fuel me through the long days, but not quite enough time to whip up my (almost) daily lunch scrambles.

paleo egg cups

I found three drool-worthy combos – Greek, zesty and green dream – and I can’t wait for ya’ll to try them.

They’re the perfect thing to keep stocked in your fridge for busy mornings, a mid-day pick-me-up or paired with crackers and other goodies for a fun lunch spread. Sometimes my body just craves protein, but doesn’t want the typical sweet bar, and these cups are the perfect solution!

Egg Cups 3 Ways

A perfect easy on-the-go breakfast, snack or lunch to prep on the weekends to keep you fueled all week!


6 whole eggs

6 egg whites

1/3 cup chopped kalamata olives

3 Tbsp chopped sun-dried tomatoes

3 Tbsp goat cheese feta (for a vegan option try using KiteHill's almond-based ricotta)

1/4 cup chopped black olives

2 tsp cumin

3 Tbsp chopped onions

2 Tbsp salsa of choice

1/3 cup (packed) finely chopped kale

1/2 cup roasted broccoli

1/4 cup diced avocado


  1. Preheat oven to 350 degrees F.

  2. Prep 12 metal muffin tins with avocado or olive oil.


  4. evenly distribute the kalamata olives and sun-dried tomatoes in 4 of the muffin tins.

  5. Beat together 2 of the eggs and 2 of the egg whites. Pour into the 4 muffins tins over the olives and sun-dried tomatoes.

  6. Sprinkle the goat cheese feta over the eggs.


  8. Evenly distribute the black olives and onions in 4 more of the prepared tins.

  9. Beat together 2 more of the eggs and 2 more of the egg whites. Pour into the 4 muffins tins over the olives and onions.

  10. Drop salsa into each tin and stir.

  11. Sprinkle with cumin.


  13. Evenly distribute the kale, roasted broccoli and avocado into the last 4 prepared tins.

  14. Beat together the last 2 eggs and 2 egg whites. Pour into the 4 muffins tins over the kale, broccoli and avocado.

  15. Bake in the oven for about 20 minutes.

  16. Store in an air-tight container for about 5 days!