Last week I was flying solo in the parenting department.  I’ve lectured you before on the importance of prepping meals or ingredients ahead of time.  This time I figured I should practice what I preach.   In the past I’ve been really bad about not eating breakfast at all when don’t have my partner in crime to help assist with the morning craziness.  But, I feel like a hypocrite, so I decided to break that cycle.   This breakfast dish is an easy go to, quick breakfast for those busy mornings.

I came across these little babies on pinterest.  I have now made them twice and have tweaked the recipe to my liking.  They are so delicious, healthy and easy.  They reheat well, and give me a much needed protein boost in the morning.  I ate them with half of a whole wheat english muffin topped with smart balance butter, and half a grape fruit.  The meal was perfectly balanced with carbs and protein.  Leaving me satiated till my mid morning snack.

They may look fancy but they are super simple.  They would even make a great addition to a weekend brunch.  Make them, you won’t be sorry!

1 lb Turkey Bacon

1 dozen eggs (preferably organic)

2 tablespoons green onions, or chives, minced

about a 1/2 cup of shredded cheddar cheese

Salt & Pepper to taste

Pre heat oven to 350 degrees.  Line each cup of a muffin tin with foil (or you will never make this again).  Make sure the foil is higher than the cup.  Make a circle with the bacon and drop it in each muffin cup, it will overlap itself.  Crack each egg into the bacon circle.  Sprinkle salt and pepper onto each egg cup.  Bake for 25 – 30 minutes, or until the white is set.  Sprinkle with 1 teaspoon of cheese.  Sprinkle each cup with green onions.  Enjoy hot!  (Of course I enjoyed mine with a generous amount of tabasco.  Hey!  It boosts your metabolism!).