GRAB-N-GO EGG MUFFINS
All the flavors of a traditional breakfast omelet wrapped into the convenience of a grab-n-go egg muffin.
1 dozen organic, pastured eggs
1 package of organic, nitrate/nitrite free bacon (fully cooked, chopped)
1 red bell pepper (chopped)
1⁄2 onion (chopped)
1⁄2 tsp Himalayan salt
1⁄2 tsp black pepper
Pre-heat oven to 350 degrees. Grease a 12-cup muffin tin with coconut oil.
In one large bowl, mix together cracked eggs and all other ingredients until fully combined.
Evenly distribute the egg mixture between all 12 muffin cups.
Bake for about 10 minutes or until the eggs are cooked through.
This is a great grab-n-go breakfast that can be kept in the refrigerator for a few days or in the freezer for up to 4 months. Feel free to substitute the veggies for whatever you may have in your refrigerator. Enjoy!