Egg Cupcakes
From Cave Girl Eats. 35 min (with squash roasted ahead). 5 ingredients
Ingredients
- 1-2 cups roasted butternut squash (peel, chop into small chunks and roast at 400 for 30 minutes)
- 5 slices of bacon, cooked & crumbled
- 1/2 green pepper, chopped (more or less to taste)
- 1/2 onion, chopped (more or less to taste)
- Approximately one egg (beaten) per cupcake (I made 12)
Directions
- Heat the oven to 350°F (175°C) and grease a 12-cup muffin tin well (or use silicone cups).
- Divide the roasted squash, crumbled bacon, green pepper and onion among the cups.
- Season the beaten eggs with a little salt and pour them over the fillings, filling each cup about three-quarters full.
- Bake for 20 to 25 minutes, until puffed and the centres are set with no liquid egg.
- Let rest for 5 minutes, then run a knife around each cup and lift them out.
- Serve warm, or cool and refrigerate for quick breakfasts through the week.
From Cave Girl Eats