Egg Cupcakes (Paleo & Low Carb Friendly)

1. 1

   Preheat oven to 350 and grease with olive oil two muffin pans.

2. 2

   Whisk all your eggs in a big bowl.

3. 3

   In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck...).

4. 4

   Add this mixture to your eggs.

5. 5

   Throw your spinach into the processor and finely chop and also add to your eggs.

6. 6

   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).

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.