Ingredients:

10 -12 eggs whisked well

1 green onion

2 small zucchini

handful of mushrooms

3 big handfuls of spinach

roasted peppers

6-8 slices of COOKED bacon

sea salt and black pepper to taste

Directions:

Preheat oven to 350 and grease two muffin pans with  of coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. Dice and chop all your veggies.    Mix the egg mixture with veggies 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. I like mine with some sliced avocado and Stellar Gourmet Calaverde green salsa.

BTW- You don’t have to use the veggies that I chose, experiment with your favs!