egg cups

Egg Cupcakes


  • 10 -12 eggs, well whisked
  • 1 green onion, coarsely chopped
  • 2 zucchini, coarsely cubed
  • 3 big handfuls of spinach
  • 1 roasted red or yellow pepper
  • 2-3 slices of COOKED bacon, locally produced and cured
  • sea salt and black pepper to taste

Preheat oven to 350 and grease two muffin tins with coconut oil.

Whisk eggs in a large bowl.

In a food processor chop the green onion, zucchini, bacon, and peppers.  Add  this mixture to your eggs.  Finely chop spinach in the processor and add to the egg and vegetable mixture.

Mix well.  Using a 1/4c  measure, fill the muffin tins.  Bake for 20-25 minutes or until the eggs are set in the middle.

Pack them in your lunch for this week.  Enjoy them with sliced avocado, fresh shrimp or smoked oysters.