Who doesn’t want cupcakes for breakfast? Really, if you had the option and you knew you wouldn’t end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn’t you go for it?
Well, now you can have cupcakes for breakfast or at least little mini crust-less quiches that are shaped like cupcakes and like my good friend Natalie said, (amazing athlete, trainer, and paleo cook extraordinaire who came up with these tasty breakfast treats) “With a name like Egg Cupcakes, your kids will LOVE these for breakfast!”
I suggest making these on the weekend so you have breakfast ready for at least the first few mornings of your busy week. The ingredients are versatile so get creative but here’s one of my favorite combos.
10 -12 eggs whisked well
1 green onion
2 small zucchini
3 big handfuls of spinach
1/2 a jar of roasted red and yellow peppers
6-8 slices of COOKED bacon
sea salt and black pepper to taste
Preheat oven to 350 and grease two muffin pans with LOTS of coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine with some sliced avocado and green salsa.