Egg Cupcakes

I know when you hear the term cupcakes you most often think of something delicious with a mound of sugary icing (Yes, it's icing not frosting!  I am truly Southern.) and maybe even a few sprinkles. If that is what you think of then quit reading because these are breakfast cupcakes.  Nice savory egg cupcakes.

Once again rather than a recipe, I am just going to tell you the amounts.  Whatever you choose to put in them is totally up to you using whatever is available. 

                                                            Egg Cupcakes

These were made with green peppers, onions, broccoli, and mushrooms for the 3 cups of vegetables.

I had a little leftover smoked sausage (about 1/3 cup chopped) and used it for the meat

Preheat oven to 375 degrees 

8 large eggs

3 cups  diced vegetables (onions, mushrooms, broccoli, green peppers, tomatoes, spinach, kale, zucchini, asparagus__really whatever combination you like)

1/2 cup diced cooked meat (sausage, bacon, ham, beef, chicken, chorizo, pork, fish*__whatever you want)

salt and pepper to taste

whatever other spices or herbs you want to add (like red pepper flakes!)

In a large bowl beat the eggs with a fork until they are a little foamy. Add the diced vegetables and the meat. Stir to blend.  Stir in the seasonings.  Spray the top of a regular size muffin tin with non-stick spray. (Don't worry about spraying the wells.) Place cupcake liners in each well then spray them with a non-stick spray and fill to the top with the egg mixture.  It should be enough to fill all 12 completely full with none remaining.

Pop them into the oven and bake about 15 minutes.  Enjoy piping hot for breakfast.  This make enough for 4 servings.  Who hasn't wanted to eat 3 cupcakes at one sitting?  If you are not sharing them with friends and family simply place the cupcakes on a cookie sheet and place in the freezer until they are nearly frozen.  Remove the cupcake liners and place in a ziploc freezer bag.  When you are ready to eat them remove and let them come to room temp before zapping them in the microwave to warm them. If I think about it far enough ahead of time I take them out the night before and put them (covered) in the refrigerator to thaw overnight. Then I zap them the next morning.  I can't tell you how long they will keep in the freezer because mine have never lasted beyond a month.  It is a quick grab and go breakfast and has a really good taste and a great mouth feel. (Though I personally think some cheese would be a splendid addition in place of some of the vegetables. Blasted paleo and its no dairy stance!)

*Before you come chasing me with pitchforks for including fish as a possibility let me explain. When he was a young boy TheHubs family ate no meat on Fridays and would often eat tuna and eggs.  He swears it was delicious so I am including it for anyone brave enough to try it.