Breakfast Muffins 

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
  1. Preheat oven to 350° F and lightly grease your muffin tin with the olive oil.
  2. Mix all the ingredients and distribute evenly in the muffin tin.
  3. Bake until done, about 20 to 25 minutes. (I would check at 20 minutes.)
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