Breakfast Cupcakes to go (paleo)
by dtselzler
Freeze these cupcakes and use them on morning with little time.
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INGREDIENTS
- 12 eggs
- Salt and pepper
- 1 green onion
- 2 small zucchini
- 8 slices bacon
- 1 cup pepper ; any color
- 4 cups fresh spinach ; washed and drained
- or any fresh veggies you prefer ; chopped
INSTRUCTIONS
preheat oven to 350 and fill cupcake pan with papers or grease with coconut oil. Bake 20-25 minutes or until eggs are set.
Whisk eggs, salt and pepper together.
Put (actually any fresh veggies you prefer) green onion, zucchini, bacon and peppers in food processor and chop. Don't make it mush. OR, cook fresh veggies and bacon a little bit to soften and precook them a bit. Add to eggs and mix. Chop spinach and add to egg mixture. Mix and fill 1/4-1/2 cup full for each cupcake paper or use pan (9x9) to bake as the cupcake papers really stick to the egg.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (262g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 225 | ||
| Calories from Fat: 130 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 14.5g | 19 % | |
| Saturated Fat 5.3g | 26 % | |
| Monounsaturated Fat 6.1g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 26.3mg | 8 % | |
| Sodium 451.4mg | 16 % | |
| Potassium 572.6mg | 15 % | |
| Total Carbohydrate 14.4g | 4 % | |
| Dietary Fiber 2.3g | 9 % | |
| Sugars, other 12.2g | ||
| Protein 10.8g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 225
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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