Egg and Rainbow Peppers Muffin Cupcakes

 

Have you seen these things circulating Pinterest and every other recipe site?  

Egg cupcakes?  I pretty much enjoy all things "cupcake", so I figured why not give them a try.  Boy, am I sure glad I did!

Egg cupcakes are so easy to make; with simple and fresh ingredients they make a wonderful meal for you and your family. 

 

You can add whatever ingredients you have on-hand.  I had eggs and mini rainbow bell peppers.  I also had organic baby spinach but totally spaced and forgot to add it.  Next time.

Ingredients:

Eggs

Water

Mix-ins {mini rainbow bell peppers, diced}

Salt

Pepper

Olive Oil/Spray

Cupcake pan

1/4 C measuring cup

Chocolate cookies...

OK, just kidding on that last one.  I knew you were paying attention!  You were, right?

Directions:

Preheat oven to 350ºF.

I think I used 6-8 eggs, cracked in a bowl.

Add 1C diced bell pepper

Salt & Pepper

Mix well.

Spray cupcake pan with olive oil/spray.  Make sure the wells are thoroughly coated.  This will make it much easier to release the egg cupcakes later.

Add about 1/4C mixture to each well.  I had enough mixture to make about 10.  

Bake for 20-25 minutes, until the middle is set.  No raw runny eggs here!

Let cool until you can handle the pan {with a potholder} and carefully scrape the outer edge of the eggs.  Then, gently release the egg cupcakes onto a plate.  I used a wooden skewer to scrape the edge, then tried to turn the pan on its side and coax these puppies out without damaging their shape.  

I've seen recipes with cupcakes papers.  Not sure how that would go.  

These egg cupcakes are versatile, portable, easy, and fit perfectly into a healthy lifestyle, including those on Paleo and Carb Cycling.  

Yummy delicious, these gone within days.  I mean like two days.  

Let me know what you add to yours!

This recipe by Everyday Paleo looks good too, with the addition of green onion and bacon.. {if you eat that}.

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Purpose & Pizzazz, 

BeckyCharms