Paleo Friendly Egg Cupcakes

Preheat over to 350 degrees and grease two muffin pans with coconut oil.
Whisk all of your eggs along with your desired amount of black pepper in a big bowl.
Put in the green onion, zucchini, bacon and peppers in a food processor and process until finely chopped not smooth. Add this mixture to your eggs.
Next, add the spinach into the processor, finely chop, and then add to the eggs in the bowl.
Mix the egg mixture well, and then, using a measuring cup, fill the muffin pans with ¼ cup each (you’ll be able to make 18-20 cupcakes).
Bake the egg cupcakes for 20-25 minutes or until the eggs are set in the middle.
Enjoy!