Breakfast Muffins


Today’s recipe was Egg Cupcakes (aka Breakfast Muffins) from Everyday Paleo. I doubled the recipe because these perfect early morning stomach pleasers not only taste great but they freeze well too! KID APPROVED RECIPE!

(single batch = 18 muffins)

* 12 eggs
* 1 green onion
* 2 zucchini squash
* 8 slices of cooked bacon
* 1 cup of roasted red onion
* 4 cups of fresh spinach
* Black pepper to taste

1. Whisk eggs together in one bowl.
2. Clean and prepare veggies for food processor (remove stems, roasted peppers*, etc…).
3. Process veggies until finely chopped (NOT pureed!).
4. Combine vegetables, chopped bacon and eggs.
5. Add 1/4 cup of mixture to muffin cup.
6. Bake at 350 degrees for approximately 22 minutes.

Clean and slice red or orange peppers length-wise and place them on a cookie sheet. Drizzle olive oil on them and cook for 10 minutes at 350 degrees. Turn over once and bake for an additional 10 minutes.

Use parchment baking cups. Not only can you re-use them twice (at least I did) but you will not go through the hassle  having “batter” sticking to the pan.


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