Egg Cupcakes (Paleo & Low Carb Friendly) - cooking recipe

Ingredients

10 -12 eggs, whisked well
1 green onion
2 zucchini
2 cups spinach
1/2 a jar roasted red and yellow peppers
6 -8 slices cooked bacon
sea salt and black pepper

Preparation

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.