|I used this seasoning to add flavour.|
|I beat the eggs in the blender|
|Zucchini cut up before processing.|
|Zucchini chopped in the blender.|
|Spinach and cilantro chopped in the blender.|
|1/3 cup of egg batter added to muffin cups.|
|Egg cupcakes out of the oven.|
|Ready for sampling.|
10 to 12 eggs
1/2 sweet onion
8 slices cooked bacon
1 to 1 1/2 red or yellow peppers
4 cups spinach
1 handful of cilantro
pepper to taste
other seasoning to taste
Break the eggs into the blender or a food processor, add pepper and seasoning and blend for a minute. Pour into a big bowl. Chop the zucchini, onion and red pepper in the bender or food processor. Chop it but don't overblend it as you don't want to liquify it. Add the vegetable mixture to the bowl with the eggs. Mix everything together. Add the spinach and cilantro to the blender and chop. I added a cup of the liquid egg mixture to the blender to help with the chopping of the spinach and cilantro. Add this chopped mixture to the bowl. Combine everything. Add the chopped bacon to the egg mixture. Mix all of the ingredients well.
Using non stick muffin tins, either grease each muffin cup with oil or add a paper muffin cup. Fill each of the muffin cups with 1/3 of a cup of the egg mixture. Bake at 350 degrees F for 20 to 25 minutes. Makes over two dozen cupcakes.
Adapted from "Everyday Paleo" by Sarah Fragoso.