Egg Cupcakes
0 - Paleo, Breakfast
Ingredients
10–12 eggs
1 green onion
2 zucchini squash
8 slices bacon
1 cup roasted red and yellow peppers
4 cups fresh spinach
Directions
1. Preheat oven to 350°F and grease two muffin pans with coconut oil.
2. Whisk all of your eggs along with your desired amount of black pepper in a big bowl.
3. Put the green onion, zucchini, bacon, and peppers in a food processor and process until finely chopped but not smooth. Add this mixture to your eggs.
4. Next, add the spinach into the processor, finely chop, and then add to the eggs in the bowl.
5. Mix the egg mixture well, and then, using a measuring cup, fill the muffin pans with ¼ cup each (you’ll be able to make 18–20 cupcakes).
6. Bake the egg cupcakes for 20–25 minutes or until the eggs are set in the middle.
Black pepper to taste