Savory Egg Cups--Paleo breakfast

2		Medium Eggs
2  cups		Organic Baby Spinach
1  cup		Chopped Yellow Onion
1  slice		Trader Joe's Turkey Bacon
2  teaspoons		Extra Virgin Olive Oil
2		Garlic Cloves
1/2  cup		Yellow squash
1  teaspoon		Ground Black Pepper
1  dash		salt to taste

Tip: For nutritional information on all the ingredients in Savory Egg Cups--Paleo breakfast just click on each ingredient name. Then adjust the serving size for any Savory Egg Cups--Paleo breakfast ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees.
Saute the diced onions and garlic in olive oil over medium heat.
Meanwhile, cut the turkey bacon into large pieces, as well as the yellow squash.
When the onions are beginning to get a little soft, toss the bacon and squash in and thoroughly beat the eggs in a bowl with a fork.
Add salt and pepper to taste.
When the squash is close to the texture you like it cooked to, toss in the spinach and keep mixing until the spinach wilts down.
Turn off the heat.
Spoon enough of the egg into the bottom of the four muffin tins (paper baking cups) to cover the bottom. Spoon the sauteed mixture evenly between the four tins. spoon the rest of the egg over the the mixture. Bake until the egg is brown and puffy! (About 20 minutes!)