This weekend the hubs and I took some time to reflect on our last work week. We were both tired, hungry, and cranky when we got home from work...no bueno. Neither of us wants to fuss with making dinner or cleaning up, and picking up takeout always seems like a great alternative. Again...not good, considering the fact that we've both been trying to eat healthier and save money. The solution? I decided to sit down and try my hand at meal planning for the upcoming week. Shopping with a plan has never really been my thing. I'm the kind of girl that goes to the store hungry (I really don't suggest this) and buys whatever sounds good. The problem...I end up with a lot of food I don't use and still have no idea what to make for dinner. So, this week I'm going to plan out my meals, use an actual shopping list, and begin prepping meals for the week in advance.
Another issue...the hubs and I hardly ever wake up early enough during the week day to eat a good breakfast before work. This is a real problem not only because it's unhealthy, but it's really no fun showing up to work with a million emails and phone calls to attend to on an empty stomach. So, first on my list of things to prepare this weekend and enjoy during the week are these perfectly balanced and tasty breakfast muffins...sunrise muffins to be exact.
These muffins are the perfect size to eat on the go or take with you to work for a quick, hassle free, healthy breakfast. Just bake them on the weekend, pop in the microwave for a minute, and enjoy any day of the week! You can throw in any ingredients you like and really make these your own!
*I only made 6 muffins to try out, but next time I would double this recipe to make a full dozen!
Makes 6 muffins
¼ cup roasted red peppers, chopped
¼ cup onion, chopped
½ cup cheddar cheese
4 strips cooked bacon, chopped
Non-stick cooking spray
Preheat oven to 350 degrees and coat muffin tins with non-stick cooking spray (*Use a lot of cooking spray so that muffins won’t stick).
Sauté onion and roasted peppers in olive oil until onions are translucent. Add bacon to pan and cook for about 2 minutes. Take pan off heat.
In a medium bowl, lightly scramble 6 eggs. Add ¼ cup cheese to eggs and mix to combine. Season with salt and pepper. Add onion, pepper, and bacon mixture into eggs. Stir to combine.
Spoon egg mixture into prepared muffin tins. Top with remaining ¼ cup of cheese.
Bake for 15 minutes until eggs are no longer runny and muffins have puffed up a little and solidified.
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