Egg Muffin Bake

These egg muffin bakes are great for hectic mornings!  Make a batch for the week and reheat.

Makes 12 Muffins. Serving Size is 2 muffins
1 red, 1/2 green & 1/2 blue

Ingredients:

• 12 Eggs (or a 16 ounce liquid egg-i added a little water to this)
• Veggies of your choice (I used spinach, green pepper, mushroom, asparagus)
• Cheese
• Salt & Pepper
• Coconut oil, olive oil or muffin paper liners

Directions:

1. Preheat oven to 350 degrees
2. Spoon 3 tablespoons into each muffin cup
3. Add chopped veggies and cheese into each cup
4. Season
5. Bake for 20 minutes.

Reheat for about 45 seconds.

I have seen many recipes that say to add the veggies into the egg before filling the cups.  I prefer to do it afterwards because I can make different kinds in one batch.  That way everyone is happy!

An added twist:  Cut a slice of turkey bacon in half and place it at the bottom of the muffin cup in a criss cross manner before adding the egg.  

30 day Shakeology Giveaway!

It's amazing how busy life can be at times.  We made it through the wedding planning and all the little details!  It was an amazing day that went by far to quickly!  Afterwards we honeymooned in Mackinac Island.  Unfortunately,  after we returned...I came down with pneumonia...that would not go away.  After several rounds of different antibiotics and LOTS of sleep, I am finally feeling better.

A little scary taking a selfie while riding a tandem bike around the island!  We were going REALLY slow.

So what better way to celebrate....A GIVEAWAY!!!

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