FLOURLESS BAKED EGG CUPCAKES

I have seen a number of recipes for making these egg cupcakes or egg muffins.  In many ways they are a mini quiche made without any flour.   They consist of eggs, zucchini, onions, red pepper, bacon and cilantro.  In making this recipe I used a dozen eggs and made 29 muffins.  I used non-stick muffin tins and inserted a paper muffin cup into each of the cups.  After baking the egg cupcakes and removing them from the paper cups, it would have been easier to spray the paper muffin cups with Pam.   These egg cupcakes would taste great with hot sauce or sweet chilli sauce.  Another important point to note is that zucchini adds moistures to the recipe and if you have the time, after chopping the zucchini, I might put the contents from the blender into a colander to drain some of the liquid for 30 or so minutes.

Cooked bacon.

I used this seasoning to add flavour.

I beat the eggs in the blender

Zucchini cut up before processing.

Zucchini chopped in the blender.

Spinach and cilantro chopped in the blender.

1/3 cup of egg batter added to muffin cups.

Egg cupcakes out of the oven.

Ready for sampling.

INGREDIENTS:


10 to 12 eggs
1/2 sweet onion
2 zucchini
8 slices cooked bacon
1 to 1 1/2 red or yellow peppers
4 cups spinach
1 handful of cilantro
pepper to taste
other seasoning to taste

DIRECTIONS:


Break the eggs into the blender or a food processor, add pepper and seasoning and blend for a minute.  Pour into a big bowl.  Chop the zucchini, onion and red pepper in the bender or food processor.  Chop it but don't overblend it as you don't want to liquify it.  Add the vegetable mixture to the bowl with the eggs.  Mix everything together.  Add the spinach and cilantro to the blender and chop.  I added a cup of the liquid egg mixture to the blender to help with the chopping of the spinach and cilantro.  Add this chopped mixture to the bowl.  Combine everything.  Add the chopped bacon to the egg mixture.  Mix all of the ingredients well.

Using non stick muffin tins, either grease each muffin cup with oil or add a paper muffin cup.  Fill each of the muffin cups with 1/3 of a cup of the egg mixture.   Bake at 350 degrees F for 20 to 25 minutes.  Makes over two dozen cupcakes.

Adapted from "Everyday Paleo" by Sarah Fragoso.