Christine's Paleo Egg Cupcakes

These delicious, fantastic, little cupcakes are an absolute staple for successful Paleo eating! So many friends and family members ask me for this recipe just because of the pictures I post on Facebook. I also recommend these to all of my clients. I'm glad to finally have this up online so I can just start giving out a link instead of handwriting this big 'ol list of veggies every time it's requested.

This recipe is my own combination of some egg cupcake recipes I've seen online over the years.
I can't begin to explain how easy these cupcakes make our mornings. The convenience of having breakfast ready to go for an entire work week is worth the prep and cleanup for sure. They also make great snacks!

Get creative with these! You don't absolutely need all of these specific ingredients to make yummy egg cupcakes. Any combination of veggies will work! You can also add more or less of a certain veggie. Just throw in whatever you have!

Prep. time (min): 20-30
Cooking time (min): 25
Servings: 21-24

Appliances:
Food Processor
Cupcake Pan

Ingredients:
12 eggs
2 Tbsp coconut flour
1/2 tsp baking soda
1/2 tsp cumin
1/2 tsp turmeric
Salt & Pepper
12 oz cooked pork sausage
1/2 cup pureed butternut squash (I usually buy the Organic canned version)
3 Mushrooms
1 large handful Spinach
2 Green onions
2 Garlic cloves
1/2 jar Roasted red & yellow bell peppers
1 Zucchini
1 Yellow Squash
1 Jalapeño

Preparation:
Preheat oven for 350 degrees.
Cook sausage, preferably in iron skillet.
Places veggies (cut into chunks) in food processor and pulse.
Add sausage. Pulse.
Add eggs. Pulse.
Add coconut flour, baking soda, and spices. Pulse.
Scoop 1/3 cup mixture into greased (Coconut Spray Oil), unbleached cupcake liners.
Bake at 350 for 25 minutes.

Tips:
*Store cupcakes in air-tight storage container with paper towels under each layer of cupcakes. Change out the paper towels and wipe down any condensation whenever opening. This will help absorb the extra moisture and keep them fresh.