Easy Anytime Meal

     Wouldn't it be nice to have something that you could make in advance and eat or pack away for later?  Well now that summer break is upon us, these little guys are great for eating right away (for breakfast, lunch or dinner) or to take to snack on while traveling.  For this recipe, I don't always have the exact ingredients, so I just use what I have on hand. :) Our family loves them and we hope your family does too!  You can find these Egg Cupcakes at:  http://everydaypaleo.com/2010/03/24/egg-cupcakes/

Egg Cupcakes

10-12 eggs whisked well

1 green onion

2 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 with olive oil two muffin pans.  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.  

     Wishing you all a happy and healthy day!