Quick & Easy Breakfast

So, thanks to the holidays, we've fallen off the bandwagon - big time!  However, we still include MUCH more veggies than pre-paleo eating, but our diet now includes cookies...  We'll just hurry up and eat this last batch of chocolate chip cookies I made and then we'll do better! 

If you like quiche - this is the recipe for you.  These cheese-less, milk-less, crust-less Egg Cupcakes from Everyday Paleo are delicious!!!  You can click on the link above for the original recipe, but here's how I made it.  I froze half the batch to enjoy later too (I hope this idea works out!).  

Egg Cupcakes

12 eggs, whisked well

3 green onions

1 zucchini

1 summer squash

1 bunch of Kale

1 small crown of broccoli

9 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 veggies until finely chopped but NOT smooth. Add this mixture 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.