Monday, June 9, 2014

Savory Breakfast Cupcakes

It's a crazy good fad that's sweeping the Country....

Cupcakes!!! (saying this in a sing-song voice)

This is the breakfast-lunch-dinner option. 

For the savory lovers in life, this is the perfect alternative  to a sweet offering.

Plus, depending what you add, they are chock full of veggies and or protein!

Look at that goodness, you know you want to take a big bite of all that, right?!

I can't believe I didn't start making these a long time ago. 

Everyone loves them and it's so cool how you can make them with whatever you have in the frig. 

Love bacon? Throw it in.

Have lots of veggies?

Add them in. 


Heck yeah!

Leftover rice?

You bet!

So let's get to making these!


6 eggs
1 cup milk
1-2 tsp hot sauce
2 green onions sliced
1/2 red bell pepper diced
1 cup cooked rice-opt.
1 cup shredded cheese
2 cups spinach, coarsely chopped

*Know that you can add in or sub any ingredient you love or have on hand.


Preheat oven to 350F, spray or line a cupcake pan with 6 openings.
In a bowl whisk eggs, milk and hot sauce and season with salt and pepper.
Add in onions bell pepper, rice and cheese and stir to combine. 
Line the bottom of cups with equal amounts of spinach and then pour equal amounts of the egg mixture into each cup.
Bake for 20-24 minutes or until eggs are set and lightly browned.


This recipe is shared on My Link Parties
Also shared on Weekend Potluck 
and FoodieFriendsFriday