Egg cupcakes
These eggs make easy “on the go” snacks or meals that provide Protein & Plants, a requirement every time you eat. And, they are a good way to clean out the vegetable drawer- use whatever veggies you have on hand!
12 eggs
½ cup chopped onions
8 sliced of nitrate-free, BEST quality bacon, cooked and crumbled (optional)
Salt & Pepper to taste
Add about 1-2 cups of your choice:
Spinach, roasted red peppers, chopped mushrooms, chopped broccoli, chopped tomatoes (fresh or sundried), shredded zucchini
Preheat oven to 350˚F. Line muffin tin with foil or silicone cupcake holders, not paper.
Whisk eggs with salt & pepper, add veggies. Fill muffin cups ½ to 2/3 full and bake for 20-25 minutes until golden brown on top.
fixrealfood 
Do you have a brand/kind of bacon you recommend?