This is one of my go-to recipes. I like to make these on Sunday so I have several days' worth of quick breakfast options when I'm rushing out the door. Kids love them too!
Prep Time:10 minutes |
Cook Time:20 minutes |
Ready In:30 minutes |
Ingredients:
- 10-12 farm-fresh eggs (whisked)
- 1 green onion
- 2 zucchini
- 3 large handfuls of spinach
- 1/2 jar of roasted red and yellow peppers
- 6-8 slices of cooked bacon
- sea salt and black pepper
Instructions:
Preheat oven to 350 and grease with olive oil two muffin pans. 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.
Enjoy!
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