Wow your brunch guests with these super delicious egg cupcakes with zucchini, spinach and bacon. This healthy, quick gluten-free recipe is a great trick for portion control. Serve with avocado slices and a glass of smoothie or fresh juice. Smart Recipes, American Recipes, Eggs,Pork Recipes, Recipes Eggs,Pork American Egg Cupcakes Egg Cupcakes Recipe | PT45M Serves 12 Ingredients: 12 Large Eggs 2 Medium Zucchini 10 Ounces Spinach 8 Slices Bacon 0 To Taste Sea Salt 0 To Taste Black Pepper Preheat oven to 350 F. Grease 2 muffin pans with olive oil Whisk eggs in a large bowl. Combine the green onion, zucchini, bacon and peppers in a food processor until finely chopped then add to eggs. Finely chop the spinach in the food processor and add to the egg mixture then mix until well combined. Fill muffin pans and bake 20-25 minutes or until the eggs are set.

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