Egg Muffins

I am almost 21 days into my weight loss journey, and it takes 21 days to build a habit, so I think I'm doing pretty good! I came across this recipe for these egg muffins, and I altered it with a few things, and they tasted awesome! So awesome that I didn't want to share, and so I made a whole other batch of them so my family can enjoy them and I will still have some for myself for the next week or so!

Egg Muffins

12 eggs, whisked, with 4 yolks removed

veggies of your choice (about 1 cup) (I used onions and sweet pepper)

4 slices of turkey bacon

cheddar cheese

salt, pepper, garlic powder

1. Fry the turkey bacon in a pan, and then set it aside on a paper towel.

2. Sauté the veggies until soft, adding salt, pepper, and garlic powder to taste, and then add the turkey bacon, torn into pieces, back in. Mix together.
3. Spray a muffin tin with cooking spray, and then evenly divide the cooked veggies/turkey bacon between the muffin tins.
4. Put the whisked eggs in a pourable container and pour the eggs into each muffin tin, filling about 3/4 full.
5. Top with a sprinkling of cheddar cheese.
6. Bake for 15-17 minutes, or until cooked through, and the tops look semi-golden brown.

You can store these in the fridge or freezer, and it would be best to double the recipe so you have some to freeze! The serving size is 2 egg muffins, especially if you are doing the 21 Day Fix containers! And that would count as 1 red, 1/2 green, and a small amount of blue (not even half!) Enjoy!

It's a horrible picture, I'm so sorry!

These are seriously so delicious, so easy to make, and takes the work out of the morning's hectic schedule! Breakfast already made! Cook some up today!