Tuesday, October 25, 2011

B.L.T. Breakfast Muffins

Lately, my husband has been complaining about breakfast saying, "What can I eat really quick?"  He was so accustomed to eating cereal that without grains he is clueless.  Of course, he doesn't know how to make a thing so suggesting that he scramble up a few eggs is like telling Paris Hilton to fix your computer.  I finally decided to make a big batch of egg muffins that he can grab from the fridge and take to work with him.  The perfect breakfast on the go for gluten-free or paleo enthusiasts alike. 

Anthony's breakfast fix

Ingredients (for 6 muffins):
3 large omega-3 eggs
1 tomato, diced
1/3c fresh spinach, chopped
2 slices bacon, cooked and crumbled
1tbs mayonnaise 
1tbs water
salt and pepper to taste

1. Preheat oven to 350F.  In a bowl, beat eggs with water and mayo until light, fluffy, and completely combined.  Stir in tomato, spinach and bacon.  Add a bit of salt and pepper.
2. Line a muffin tin with liners.  Pour or scoop in egg mixture, filling each muffin about 3/4 the way full.
3. Bake in the oven for 15-18 minutes, or until a knife inserted into the center comes out clean.  Serve warm.

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