Egg muffins

On Sundays, I like to do my meal preparations for the week. Breakfast is on my high priority list, since I am grab and go, in a rush, trying to stop my daughter off at daycare before making it to work. These little egg muffins come in handy anytime!

I recommend pre-portioning them out into freezer ziplock bags of 2 in each bag. Keep about 3 out in the fridge, and freeze the rest. After you go through the 3 servings, take one bag from the freezer and thaw them out overnight in the fridge. All you need to do is pop them in the microwave for about 20-30 seconds each day. They're even great cold!

Ingredients

• 12 slices turkey bacon, chopped
• 12 organic eggs
• 1 TB organic coconut oil (to coat baking dish)
• ¼ tsp aluminum free baking powder
• ½ tsp sea salt
• Pepper to taste
• 2 cups of spinach, chopped
• 2 bell peppers, diced
• Shredded cheese of choice- I recommend skim mozzarella or sharp cheddar (optional)

Instructions

1. Pre-heat oven 375 degrees.
2. Brown the sausage in some butter or coconut oil.
3. Beat the eggs,  baking powder, salt, and pepper in a small mixing bowl.
4. In a well greased (with coconut oil) 12 muffin tin, divide the bell peppers, turkey bacon, and spinach in each cup.
5. Pour the egg mixture over the spinach, turkey bacon and bell peppers.
6. Top with cheese.
7. Bake in a 375 degree oven for 20-25 minutes.