Egg Cupcakes Paleo Low Carb Friendly Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
• Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
• Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
• Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
• Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.