One to try in the next day or three.
Egg, Bacon & Veggie muffins
10 -12 eggs whisked well
1 green onion
2 small courgette
3 big handfuls of spinach
1/2 a jar of roasted red and yellow peppers
6-8 slices of COOKED bacon
sea salt and black pepper to taste.
Preheat oven to 350 (gas mark 4) and grease two muffin pans with LOTS of coconut oil, butter, or ghee or use muffin cases. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, courgette, bacon, and peppers and process until finely chopped but NOT smooth. Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add 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.