Paleo Egg Cupcakes

Ingredients

8 eggs (I only used 4 egg yolks)

8 stalks asparagus

6 slices turkey bacon, cut in half

Bell pepper of choice, finely chopped

1 finely chopped red onion

3 cups spinach, chopped
1/4 cup cilantro
2-3 roma tomatoes, sliced (12 slices)

5 cloves garlic, finely chopped, divided
1/2 tbs coconut oil

Cayenne pepper

Salt

Pepper
12 cup muffin tin, greased

 Proccess

1. Preheat oven to 350, 
2. Grease muffin tin and line with turkey bacon
3.  Combine eggs, 1/2 of the garlic, cayenne pepper, salt, pepper, spinach, and cilantro and set aside. Season to your liking, I tend to not measure with salt and pepper.
4. In a frying pan heat coconut oil on medium-low heat, add remaining garlic and slowly add the veggies. Start with the veggies that will take longer to cook (asparagus, pepper, and then onion). Cook until desired tenderness, but remember they will also bake in the oven.
5. Combine cooked veggies with egg mixture, and whisk lightly.
6. Divide evenly among the 12 tins and top with tomato slice
7. Bake for 30-35 minutes, or until firm

This recipe was adapted from paleo blogger Nom Nom Paleo