Egg Cupcakes

Since Shayna’s done this before, she’s pretty much our cook for the next 30 days.

She woke up at 6:30am and made us breakfast and lunch.

For breakfast she made Egg Cupcakes!! They taste just like an omelet. I only had two little cupcakes but they were enough … surprisingly!

Egg Cupcakes

Ingredients:

• 10-12 eggs
• 1 green onion
• 8 slices of bacon
• 2 zucchini squash
• 1 cup roasted red and yellow peppers
• 4 cups fresh spinach
• coconut oil
• black pepper to taste

Preparation:

1. Preheat oven to 350°F and grease two muffin pans with coconut oil.
2. Whisk all eggs along with black pepper in big bowl.
3. Put green onion, zucchini, bacon, and peppers in a food processor and process until finely chopped by not smooth. Add mixture to eggs.
4. Add spinach into processor, finely chop, and add to eggs in bowl.
5. Mix the egg mixture well. Use measuring cup to fill the muffin pans with 1/4 cup each. (Makes about 18-20 cupcakes).
6. Bake egg cupcakes for 20-25 minutes or until eggs are set in the middle.

You can generally put anything you want in there. I believe we didn’t have any bacon in there. As long as it’s vegetables and healthy and in the Paleo diet. You’re good to go.

Recipe from Everday Paleo.