Vegetarian

Egg Cupcakes - EP pg 185 2 cakes per serving is for Breakfast.

Egg Cupcakes - EP pg 185 2 cakes per serving takes 20 minutes to prepare.

Egg Cupcakes - EP pg 185 2 cakes per serving takes 25 minutes to cook.

Egg Cupcakes - EP pg 185 2 cakes per serving makes 9 servings.

The ingredients for Egg Cupcakes - EP pg 185 2 cakes per serving are:

12 Omega 3 Eggs
2 Green Onions (Scallions)
2 medium (340 g) Baby Zucchini
6 Slices Uncured Natural Bacon - cooked
1 cup Roasted Bell Peppers
4 cups (190 g) Baby Spinach
1/2 tsp fresh ground Black Pepper
1/4 tsp Garlic Powder
1/4 tsp Crushed Red Pepper Flakes
1/8 tsp Sea Salt

Here is how you make Egg Cupcakes - EP pg 185 2 cakes per serving:

-- Preheat Oven to 350 degrees and grease muffin pans with coconut oil- Whisk eggs and black pepper.- In food processor put green onions, zucchini, cooked bacon, roasted red peppers -- process until finely chopped but not smooth. Add this mixture to the eggs.- Separately in food processor - add spinach and process to finely chop. Add to eggs.- Add garlic powder, red pepper flakes and sea salt to egg mixture.- Mix egg mixture well, and then fill muffin pans with 1/4 cup egg mixture each.- Bake for 20-25 minutes or until eggs are set in the middle.Serving Size:?2 cupcakes per serving - Makes 18 cupcakesNumber of Servings: 9Recipe submitted by SparkPeople user DIANEEVE.

The nutritional information for Egg Cupcakes - EP pg 185 2 cakes per serving is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 143.0

• Total Fat: 8.2 g
• Cholesterol: 259.1 mg
• Sodium: 257.6 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 2.3 g
• Protein: 12.0 g

The dietary needs meet for Egg Cupcakes - EP pg 185 2 cakes per serving is Gluten Free