Scrambled eggs, though packed with nutrients, can get, well, boring over time. These Yeast-Free Egg Cups are so easy, incredibly filling and even more satisfying. Get creative with this recipe! If you want to mix in breakfast sausage, spinach, beans or any other vegetables, feel free! Imagine an omelet packed down to the size of a muffin and that's exactly what these are. Have fun making these and more importantly, enjoy!

Yeast-Free Egg Cups

*makes 8-9 egg cups


  • 6 eggs
  • 4 pieces of bacon, cooked & cut into little pieces
  • Shredded cheddar cheese (optional)
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees. In a medium-sized mixing bowl, scramble eggs and add salt and pepper.
  2. Grease a muffin pan with coconut oil to prevent sticking. Evenly distrubute scrambled egg mixture into muffin tin, filling up about halfway.
  3. Bake for 10 minutes, until eggs are cooked about halfway. 
  4. After 10 minutes, sprinkle bacon pieces (or vegetables) onto eggs and bake for 5 more minutes.
  5. Sprinkle cheese on top of eggs and bake for another 3-5 minutes, until cheese is melted.
  6. Serve over a bed of spinach, top with salsa or enjoy with half an avocado.