I looove quiche. I mean LOVE AFFAIR. But all that heavy cream doesn’t do much for my diet plans. The recipe below is what I got from my roommate who is on the “Paleo” diet. Don’t know what that is? Just “eat like a caveman” and you’re right on track. I’m not an expert, but I think Paleo is about going back to nature and eating the way humans were originally supposed to- sans processed food. I don’t know if that’s how I want to live my life- giving up baked sour cream and cheddar chips would be really hard- but these egg cups are healthy start. 

This recipe is a guideline, so if you’re vegetarian exclude the bacon, if you’re like me and love feta cheese, add some! Low fat ricotta could work in here too. Seasoning packets could also spice up the cups if you’re into that kind of thing.

Also- these store really well. Great for snacking on for multiple days. (keep in the fridge!)

Have fun and GOOD MORNING! :)

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.  These are great to take on the go and I like mine with some sliced avocado and green salsa.