Breakfast Ideas

I love to make Bacon, egg & cheese muffin cups. You can make a dozen at a time and then just reheat in the morning. All you do is mix up a dozen whole eggs (or whites or a combo if you like). Line your muffin tins with half a strip of bacon, pour the egg mixture about half way into a muffin cup, then top with a little shredded cheddar cheese and a sprinkle of pepper. Bake for 8-10 minutes in a 350 oven. Allow to completely cool before removing from pan. I store them in zip lock baggies (2)in the fridge and then just reheat for about 30 seconds or so in the microwave in the morning. These are great along side some fruit. My kids love them, too and you there are several variations so you can really add whatever you want (or don't). This recipe is actually a 21 day fix recipe so I don't have the exact calorie count as we counted them as "containers" but I would guess they are around 100 or so calories per muffin. Even if you have 2 and pair with fruit, you are still looking at a filling breakfast for under 300 calories. And as long as you aren't using reduced fat cheese or turkey bacon they are totally "clean", if that matters to you. Plus they are easy and fast to make on a Sunday and keep fresh for the week ahead.