Egg Cupcakes

 This past weekend, I flipped through every page of Everyday Paleo and marked all of the recipes I wanted to try. One of those was Egg Cupcakes. I started my summer school classes for my masters this week and knew that I was going to have to have snacks for the day ready and have little time in the mornings. I made a batch and put them in the fridge for the week. I like them because you can eat them cold straight out of the fridge or I have been heating them up in the toaster oven and eating them with my favorite Chunky Salsa from Trader Joe's. I have been eating two in the morning for breakfast and really like them. Next time I am going to try out a few different variations of ingredients and probably less spinach to make them less watery.

Egg Cupcakes

  (adapted from Everyday Paleo)

• 10-12 eggs
•  1 cup peppers (I used red and yellow mini sweet peppers) 
• 1 cup squash (I used a yellow squash and zucchini from the Grower’s Market)
• 4 slices of cooked bacon (you can use more or less if desired) 
• 4 handfuls of spinach
• 2 cloves garlic 

1.  Preheat oven to 350 degrees. Grease muffin pan (I used Pam). 

 2. Whisk together eggs in a large bowl 

             3. Combine peppers, squash, garlic, and bacon in a food processor. 

          They should be chopped in small pieces and not be a runny consistency. 

4. Add to the bowl of eggs and mix.

5. Put the spinach in the food processor and chop. (I may have used too much spinach and will probably use less next time).

Add the spinach to the egg mixture.

6. Using a 1/4 measuring cup, pour eggs in muffin pan. 

7. Bake 20-25 minutes until center is set. (Makes about 18-20)