Sunday’s in our house meant pancakes.. banana pancakes, blueberry pancakes, chocolate pancakes, plain pancakes… you name it! I suppose it was my way to get everyone to eat quickly (read as without complaining) so that we could get out to the various sports/classes everyone had to get to. I just knew I needed a healthier and maybe even a portable option for breakfast. So this is now a staple in our house and sometimes even ends up in the kids lunch boxes when I am struggling with what to give them. Batch cooking at its very best!! My dear friend, Traci would be very proud!
- 6 eggs, beaten
- 1 clove garlic, minced
- 1 bell pepper, chopped
- 1/3 cup onion, diced
- 2 cups, kale OR spinach, roughly chopped
- 4-5 slices bacon, cooked and roughly chopped
- Salt, to taste
- Pepper, to taste
- Red pepper flakes, to taste
- A pinch of turmeric powder
- Olive oil, to grease your muffin tin
- Preheat oven to 350° F and lightly grease your muffin tin with the olive oil.
- Mix all the ingredients and distribute evenly in the muffin tin.
- Bake until done, about 20 to 25 minutes. (I would check at 20 minutes.)