Egg Cupcakes

My family loved the Everyday Paleo recipe for Egg Cupcakes, although they said they will be calling them Egg Muffins, as cupcakes have frosting!  This recipe is in Sarah Frogoso’s new book and I have taken her advice and made extra for snacks.  They pack well in a cooler and the kids can eat them directly from the container…..pop and go!  I have a feeling my hubby will be taking them to work with him in the mornings as well.

Egg Cupcakes

10-12 omega-3 eggs

1 green onion

2 zucchini squash

8 slices bacon

1 cup roasted red and yellow peppers

4 cups fresh baby spinach

black pepper to taste

Preheat oven to 350 degrees and grease two muffin tins with coconut oil.

Whisk the eggs and black pepper in a bowl.

Put the onion, squash, peppers and bacon in the food processor and process until finely chopped but not smooth.  Add to egg mixture.

Add the spinach to the food processor, finely chop, and add to egg mixture.

Mix the egg mixture well.  Using a measuring cup, fill the muffin tin with 1/4 cup each hole. Makes 18-20 cupcakes.

Bake for 20-25 minutes or until the eggs are set in the middle.

Can be frozen and thawed for later use.


One Response

  1. We really liked this recipe. We called them cupcakes because I made “frosting” out of some thick salsa and a bit of ketchup.

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