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Bacon-Veggie Egg Cupcakes

Every weekend I prep meals for the week ahead. I feel like when you do meal planning, you’re less likely to slip back into bad habits. Sure, it takes oodles and oodles of time to prep a week’s worth of meals, but it’s well worth it in the end.

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I make these savory egg cuppies for my workday breakfasts. They’re so easy to make in advance, so when you wake up you just pop two in the microwave for 1 minute and then go. I’ll put them in a ziploc bag and eat them on my way to work if I have to work in the mornings. You can essentially put any breakfast meat & vegetable combo inside of them; I’ve tried it with sausage and yellow squash, ham and spinach…but these bacon ones with bell peppers and zucchini are my favorite combination. It gives you a ton of good veggie nutrients all while being a super protein-packed breakfast to energize your mornings.

It also helps to have a food processor. I cannot emphasize enough how happy I am now that I have a food processor. I hardly ever hand-chop anything anymore!

Bacon Veggie Egg Cuppies

-12 eggs
-8-10 strips of bacon, cooked and crumbled
-2 bell peppers (I use one red, one yellow)
-2 zucchini squash
-1 bunch green onions, tops included
-salt & pepper

1. Preheat oven to 350 degrees. In food processor, finely chop bell peppers, green onions & zucchini. Meanwhile, in large bowl, whisk eggs with salt and pepper until well blended. Add chopped veggies & bacon.

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2. Spray large muffin pan with cooking spray. Using a 1/4 cup measuring cup, scoop egg mixture out of bowl and into muffin pan.

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3. Place muffin pan into oven and cook for 20 minutes or until set. Makes around 20 cupcakes.

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This recipe was adapted from Sarah Fragoso’s paleo cookbook “Everyday Paleo”. Check out more of her amazing recipes on http://www.everydaypaleo.com.

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