Tuesday, January 17, 2012

Egg Cupcakes

A quick & healthy grab and go breakfast and/or snack! Added bonus: my toddler loves them!

 8 eggs whisked well
1/2 medium onion chopped
1 cup of broccoli
2 big handfuls of spinach
1/4 green pepper
1/4 red pepper
6-8 slices of COOKED turkey bacon (optional)
sea salt and black pepper to taste

Preheat oven to 400 degrees and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. Rinse and chop all veggies (small). Chop bacon. Divide evenly between muffin tins. Pour the whisked eggs into the tins, dividing evenly. Sprinkle with salt and pepper and stir the mixture in each tin to disperse it evenly. Bake for bake for 18-20 minutes or until the eggs are set in the middle.

These are great served with sliced avocado and feel free to experiment with other veggies in the mix! :)

*Gluten free & Paleo too!


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