I’m pretty pumped about these! We go through a lot of eggs because we both love em and they’re a quick food to make a bunch of different ways in the morning. We usually make some kind of omelet or veggie scramble so this will be a nice alternative. Plus, if on the odd chance that there are any leftover, we could easily pop them in the microwave for maybe 20-30 seconds and warm them back up tomorrow! I think we’d have to make a quadruple batch to have leftovers but that’s neither here nor there :P

Bacon & Veggies Omelet-Muffins

Ingredients:
(this recipe makes 12 standard muffins)
6 eggs
1 cup rough chopped fresh spinach
1/3 cup chopped red onion
2/3 cup chopped bacon (about 6 pieces cooked and chopped)
1/3 cup chopped green onion aka scallions
1/2 zucchini chopped into small bits
1/2 teaspoon baking powder
1/2 teaspoon arrowroot starch (or 1/2 tsp cornstarch)
salt & pepper to taste
More Options: top with cheese, add other veggies, sub sausage, go meat-free, etc…

Instructions:
Preheat oven to 350°F. Prepare bacon in oven or stovetop (whatever method you prefer) and set aside. Roughly chop all veggies you want to use and lightly sauté in a skillet over medium heat with coconut oil. Add bacon to the mix. In a large bowl, whisk together 6 eggs, baking powder and arrowroot starch or cornstarch. Add a little salt and pepper then mix in all the fixin’s that you just sautéd. Pour mixture into well oiled (or lined) muffin pan – about 3/4 full in each cup. You may have to use a spoon to make sure the veggies are evenly distributed between cups. Pop in oven for about 15 minutes or until sides are brown, eggs are fluffy and the centers are cooked thoroughly. Immediately remove from cups so they don’t stick – I recommend using a rubber spatula to go around the edges and then gently scoop them out. Eat right away or store in an airtight container to reheat and enjoy tomorrow morning!