Grab 'N' Go Egg Muffins

Breakfast is always important to me, but I usually roll with a protein shake in the morning.  It's fast, easy and I can chug it down within an hour of me waking up which is very important for my metabolism.  But Sundays...things slow down and awful lot for me.  I sleep in and I like to have a good breakfast.  And by good breakfast, I mean something with eggs and bacon...ooooh and pancakes some days too!

Egg muffins are one of my go-to breakfasts.  It's like having 4 mini frittatas on a plate.  Super delicious and you can even freeze them for a quick breakfast in the morning for the kids and hubby!  (Just warm up in the oven or microwave or eat them cold too),  

Starting out with eggs, bacon, spinach and feta (if you like cheese)

Slice bacon raw as it will cook quicker and easier for you.  Sautee up over the stove in a pan, then remove from heat.  Forgot to take the next photo....while bacon is cooking, mix up the spinach, eggs and cheese in a small bowl or large 

Pour mixture into mini muffin tin.  I made 12 eggs for 12 muffins (if using egg whites, double this).

The final presentation for breakfast.  Served with 1 1/2 Ataúlfo Mango each.  If you don't know what these are...delicious small mangos (click on the link to learn more about them).

Print Recipe:

12 eggs
6 pieces of bacon (roughly chopped)
2 Handfuls of Baby Spinach (okay, I know this isn't precise...but it's about 1 cup for my small hands)
1/4 c Feta (optional)

How To Do:

Pre-heat oven to 375F.  Roughly chop and then fry up the bacon.  While that's cooking, chop up the spinach if you'd like (roughly).  Then mix up the the final 3 ingredients in a bowl.  Add bacon, then pour into muffin tins (use cooking spray to prevent sticky egg residue...or just use the bacon grease, you won't need much and it adds flavor).  Cook at 375F for about 15 minutes (or nice golden brown on top).  Remove and eat!

As always, let me know if you have questions or additional ideas!