Egg Cupcakes

12	cherry tomatoes, diced
	a bit of ghee or fat of choice
6	eggs
2 Tbs	red onion, finely chopped
6	sprigs of fresh chives, chopped
	salt and pepper to taste
6 strips	cooked bacon of choice (optional)

1. Preheat oven to 350°F (180°C).
2. Grease a six-count cupcake pan with fat, or line cups with parchment paper.
3. Sauté the tomatoes over medium-low heat with a bit of ghee or other fat for around 1–2 minutes.
4. Whisk together egg, onion, chives, salt, and pepper, and add the tomatoes.
5. Put one slice of bacon around the edge of each cupcake (so it will wrap around the egg mixture).
6. Pour egg mixture into the cupcake pan, dividing evenly, and bake for around 15–20 minutes.

   Shredded cheese is a great addition on top, if you can tolerate dairy.