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.
RecipeSavants.comWow 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, RecipesEggs,PorkAmericanEgg CupcakesPT45MServes 12
Ingredients:
12 Large Eggs2 Medium Zucchini10 Ounces Spinach8 Slices Bacon0 To Taste Sea Salt0 To Taste Black PepperPreheat oven to 350 F. Grease 2 muffin pans with olive oilWhisk 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.