Egg Cupcakes (Paleo & Low Carb Friendly)

READY IN: 40mins
SERVES: 18-20
UNITS: US

INGREDIENTS

Nutrition
  • 10 -12
    eggs, whisked well
  • 2
    cups spinach
  • 12
    a jar roasted red and yellow peppers
  • 6 -8
    slices cooked bacon
  • sea salt and black pepper
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DIRECTIONS

  • Preheat oven to 350 and grease with olive oil two muffin pans.
  • Whisk all your eggs in a big bowl.
  • In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…).
  • Add this mixture to your eggs.
  • Throw your spinach into the processor and finely chop and also add to your eggs.
  • Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes).
  • Bake for 20-25 minutes or until the eggs are set in the middle.
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