bacon, spinach, and mushroom egg muffins

We are almost half way through the semester, and midterms are closing in.  Things are speeding up like crazy!  I feel like I'm constantly grading and just trying to stay on top of things.  These kids hormones are raging too!  They have homecoming this weekend, and it seems like they have been pairing up all over the place.  Looking around the school and parking lot, you can see all of the imaginative ways the students have been asking one another to the dance.  They are so funny.
  With the semester moving so quickly, and the work piling up, breakfast becomes the hardest meal of the day for me.  It is hard to begin with because there are not many low-carb options for breakfast.  Secondly, those low-carb options are hard to eat on-the-go.
I know I've talked about this on the blog before, but truly, breakfast is the hardest meal to prepare when you have to be at work so early!  I've seen these floating around Pinterest and finally decided to give them a go and they are fantastic!  They are great on the go.  Just warm one up in the microwave!
Bacon, Spinach, and Mushroom Egg Muffins
Makes 12

6 eggs
1 box of frozen spinach
1 box fresh mushrooms
1/2 cup shredded colby jack cheese
1/4 cup 0% Fage yogurt
2 tbsp skim milk
2 tbsp of turkey bacon pieces
Salt and pepper to taste
Preheat to 350.
Cook the spinach and mushrooms down over the stove.  While they are cooking, mix the eggs, cheese, yogurt, milk, bacon, salt and pepper together well.  The greek yogurt can clump sometimes, so mix well.
Spray your muffin tin with cooking spray well.  You want to make sure these pop right out!  Once the spinach has cooked down, mix it into the mushrooms in the skillet.  In each of the 12 cups, put some of the spinach and mushrooms.  Then scoop the egg mixture into each of the cups.  You can fill them up almost all the way.

Bake for 25 minutes and enjoy!






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