Before you get TOO excited, it’s probably not the cupcakes you’re thinking…
THESE cupcakes are low carb, paleo/primal/keto, gluten-free EGG cupcakes!
I did an experiment to see about skipping steps – how saving time would go!
Almost a year ago, I made egg cupcakes and posted the recipe on instagram.
Tonight, I made something very similar, but thought to myself “Why am I cooking the veggies twice?”
So today, since I wasn’t adding meat to the egg cupcakes, I tried chopping up a bunch of kale, parsley and mushrooms and just putting them into the egg and milk mixture, then pouring it into the cupcake pan and baking it.
Well, let’s say this. You know how when you cook any sort of leafy green thing, it shrinks down? If you try to put two whole bunches of kale in, you will have a lot of leftover kale shoved off to the side to sauté later and make something else. But other than that, I’d say it was a success!
So, here’s what I did:
Pre-heat oven to 400°.
Whisk 11 eggs, and add 2TBS milk.
Add raw, cut up veggies that you did not feel like pre-cooking and mix it up.
Grease a cupcake pan and put some cut up kale in it.
Pour the egg and milk and mushroom (those were my choices) mix on top of the kale.
Pop into the oven for about 12-15 minutes, or until the egg top is puffy and turns golden brown.
Put some Boursin on top (or into the middle – we think that would have been better, but I forgot until it was already in the oven)!
Remove from the oven & enjoy!
Some things I love about this recipe are that they are so versatile – you can put anything you want inside! Also, I love that they are portable – you can kinda just put them in whatever container and take them to go very easily for a delicious and healthy snack!
What would you like to see my primal-ify next week? I have a primal challenge coming up the 12th!
xoxo,
Mandie
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