Pre-heat oven to 350°F, and lightly grease 2 muffin tins with coconut or extra virgin olive oil.
In a medium pan, heat oil over medium heat and sauté onions for 3-4 minutes, until translucent. Add pepper and garlic and sauté for another 2-3 minutes. Turn off heat, add spinach or kale and zucchini, and cover. Let sit for 2-3 minutes.
Whisk the 12 eggs and season with salt & pepper, if desired.
Uncover the veggies and mix in the bacon.
Spray each muffin tin with non-stick (coconut or extra virgin olive) oil. Fill each muffin tin about ½-¾ full of eggs. Evenly distribute the veggies into each cup of egg.
Bake for 20-25 minutes or until the egg-muffins have set in the middle.
Eat a couple right away & save the rest for a quick breakfast or snack throughout the week!