Quick Breakfasts

 

I found this awesome recipe on pinterest and thought it would be the perfect way to make breakfasts ahead of time. This way the boys get a healthy and yummy breakfast without having to rush around and worry about being late. After I used up all the bacon I remembered that I had frozen a bag of leftover sausages awhile back so I made some egg muffins.

 

 

Bacon Egg Cups 

Makes 12 cups

12 slices bacon
12 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

 

Preheat oven to 350 degrees.

Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup.

Fill each bacon lined muffin cup 3/4 of the way with the egg mixture

Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately.

Each cup is about 100 calories. So you can eat a few of them for breakfast and not feel guilty about eating TOO much junk, but you still get some tasty bacon!

 

 

Egg Muffins

Makes 12 muffins

 

12 eggs. beaten

whatever toppings you want

I used half a cooked and chopped sausage in each cup and a sprinkle of cheese.

 

Preheat oven to 350 F. Spray muffin pan with non stick spray. Fill muffin cups 2/3 full with eggs then sprinkle on toppings. Bake or about 30-35 minutes. 

 

 

 

Gratitudes

1. That I found this great idea for making breakfasts easier.

2. That it is the weekend and Emily and me are going to hang out.

3. That so far this month we are doing awesome with our grocery budget and might even come in under budget.