How Do You Like That, Cupcake?

I know you’ve been anxiously awaiting another recipe post. Ever since I made that Meatza masterpiece, I’m sure you’re thinking “what can’t this girl do?” Besides stick to a lower-carb diet, cook, run fast, or avoid alcohol. So that’s why I was happy that my Crossfit trainer finally gave me the recipe for Paleo Egg Cupcakes. Unfortunately, I was also trying to count out 100 flutter kicks at the time and I’m horrible at retaining any information that isn’t celebrity related. So this is the recipe I came up with from what I remembered.

Paleo Egg Cupcakes

Ingredients:  (You can customize most of these.)

  • One dozen eggs, whisked  (I had leftovers, so you could probably use 10 or 11 eggs)
  • 1/4 lb lean ground beef, cooked
  • 1/4 red, green, and yellow pepper, finely chopped
  • 1/4 onion, finely chopped
  • Mushrooms, finely chopped
  • Jalapenos, finely chopped
  • Spinach, finely chopped  (I forgot this, but I meant to put it in there and that counts for something.)
  • 1 tsp. salt
  • 1 tsp. garlic salt or powder

1.  Preheat the oven to 375 degrees.

2. After preparing all veggies and meat, add them to whisked eggs and whisk some more. Don’t argue, just do it. (You can make life easier and use a food processor instead of hand chopping. Process spinach last so it doesn’t liquefy.)

3. Spray cupcake pan with non-stick spray. Spray it like it’s mace and the pan is your attacker or all your cupcakes but 2 will stick to the pan.

3.  Add 1/4 cup of the mixture to cupcake pan.

4. Bake for 20 minutes.

5.  Eat ‘em up, Buttercup!

These turned out pretty good! They’re a really healthy, low-carb snack for when you’re trying not to drink and eat ice cream pie before races. ;-) I used 1/4 tsp. of salt and garlic and it wasn’t enough, so I increased those for the recipe but you may need to experiment with them. They’re especially good topped with cheese, salsa, or hot sauce. Or my new fave, Ortega Green Sauce. (yum)

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The winner of the ProFeet giveaway is:

Congrats! Email me your address at eatwatchrun@gmail.com and I’ll send them out. Smile

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Comments

  1. Katie G says

    I’ll be making those, most definitely. In case anyone is interested, I figured out the breakdown: Each one has around 100 calories, 6 grams of fat, and 8 grams of protein.

    • Paula says

      I’ll eat them for a week, but after that I usually pitch them. I also usually eat 2 at once so they go pretty fast.

  2. Shannon says

    Those look amazing! I don’t know if it’s my attention to detail or what, but I had to read this twice looking for where the chocolate was. Then the lightbulb turned on. Holy moly. Thanks for exercising my brain this morning :).
    Shannon recently posted..The Hot Chocolate 15k StoryMy Profile

  3. Ro says

    Wow! I can’t believe I won!!!! I and my feet thank you!!
    Also, that egg cupcake recipe looks complicated. I only do recipes with 5 ingredients or less. Basically, I’m a terrible cook.

    • Paula says

      Me too. Just stick with the eggs, 2 veggies, and salt and you’re good to go. ;-) Don’t forget to email me!

  4. Ricole Runs says

    That actually looks good, in a non-cupcake kind of way! Too much work for my taste though. Could you make these for me, freeze them, and them send them my way so I don’t have to cook at all? Thanks!

  5. Verlin says

    “Like mace” – cracked me up. You were on when you wrote this one – I laughed out loud (enough that I thought it deserved to be written out in full as opposed to an lol). Looking forward to next week’s recipe – possibly souffle – that’s not complicated at all — or maybe something requiring a white sauce.

Trackbacks

  1. […] Fruit & Proteins, Silk Almond, Silk Coconut, a fruit tray, and some pastries. I decided to make Eat:Watch:Run’s Paleo Cupcakes recipe – mine came out alright, but I forgot the garlic and salt (used bacon instead of ham). Paleo […]

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