Snack

Egg Cupcakes is for Snack.

Egg Cupcakes takes several minutes to prepare.

Egg Cupcakes takes several minutes to cook.

Egg Cupcakes makes 17 servings.

The ingredients for Egg Cupcakes are:

10 -12 eggs whisked well

1 green onion

2 small zucchini

3 big handfuls of spinach

1/2 a jar of roasted red and yellow peppers

6-8 slices of COOKED bacon

sea salt and black pepper to taste

Here is how you make Egg Cupcakes:

Preheat oven to 350 and grease two muffin pans with LOTS of coconut oil, butter, or ghee. 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. These are great to take on the go and I like mine with some sliced avocado and green salsa.Serving Size: 18-20Number of Servings: 17Recipe submitted by SparkPeople user MARGOTB822.

The nutritional information for Egg Cupcakes is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 58.4

• Total Fat: 4.1 g
• Cholesterol: 111.5 mg
• Sodium: 67.9 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.3 g
• Protein: 4.3 g