All of my clients who are teachers are headed back to school this week…And in an effort to streamline their morning breakfast routine—I recommended this recipe. It is simple, real food. It can be made on Sunday, and reheated each morning on the way out the door….and hey…with a name like Egg Cupcakes…your kids will eat it too!
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. I also use roasted bell peppers, broccoli slaw and add a dash of hot sauce for a different flavor all together. This recipe was modified from “Vegetable Quiche Cups to Go” out of the South Beach Diet Cookbook.