(they are easy to make at the beginning of the week and pop in the microwave in the mornings-if time is an issue, this is a good solution!) (feel free to substitute veggies you prefer)
- 10-12 eggs
- 6-8 slices of cooked bacon, crumbled
- 2 zucchinni/squash, grated
- 1 red onion, grated
- 1/4 cup sun dried tomato, diced
- Salt and pepper, garlic salt
Preheat the oven to 350 degrees. Grease your muffin cups (the silicone type works best for me). Using a box grater, grate the zuchinni and red onion (both of which came out of my CSA box this week!). Whisk your eggs till blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking. Using a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup. Bake for 20-25 minutes, or until egg is set in middle. This batch made 18 Egg Cupcakes. You can vary the ingredients to match what you have on hand…diced ham, ground beef, chicken sausage.
