Preheat oven to 350°F.

Lay the bacon out on a parchment paper, or foil, lined baking sheet and cook for approximately 15-20 minutes, until done through and lightly browned. Drain the bacon by placing it on a paper towel. Once bacon has cooled enough to handle, dice the bacon.

While the bacon is cooking, heat a medium sized skillet over medium high heat and add 1 tablespoon of olive oil. Saute the bell pepper, green onions and zucchini together, until golden brown and slightly caramelized (browned).

In a large bowl, crack the eggs and whisk. Add the bacon, chopped bell pepper, green onion, zucchini, salt and pepper.

Divide among 6 muffin tins lined with paper (or, we prefer silicon baking tins). Bake for 15 – 20 minutes, until the middles puff up slightly.