Breakfast Egg "Muffins" - Gluten free, dairy free

Working full-time and making sure everyone has a nutritious breakfast in the morning can be a time cruncher! Luckily, with a little advance planning -- and cooking -- we don't have to spend the morning rushing around, shoving down breakfast, or racing out the door (though, if I oversleep, that's a different story, but this recipe works well for that too)!!  Breakfast doesn't have to be a bowl of sugary cereal, or labor intensive.

These egg "muffins" I made on Sunday.  Every morning I pulled them out of the fridge, set them on a plate along with a baked oatmeal cup, heated in the microwave for about 1 minute, and breakfast was ready! Full of protein and veggies, I know I'm feeding my family a healthy breakfast.

My job is to get everyone out the door before me each day, so this a a perfect way to make that quick and painless. Once everyone has left for work and school, I get ready, and I drink my Shakeology for breakfast.  But these yummy, compact, easy to take with me "muffins" are my mid-morning snack at work paired with a baked oatmeal cup!!

Make these ahead and store in the refrigerator to have all week. For my family, I doubled the recipe and we each had two egg muffins a day.  Bonus: I got my family to eat vegetables in the morning!

INGREDIENTS: Makes 12

Egg whites - I just used an container of free-range, organic egg whites, but you could certainly use
real egg whites (around 16 egg whites from large eggs, or if you use whole eggs, use 12)
Any vegetables you like raw or cooked (broccoli, spinach, tomatoes, onions, mushrooms, anything you have in the house)
Pre-cooked turkey bacon (6 slices) or chicken sausage (6 links) - I used organic turkey bacon
Herbs (any that you like)
Cooking spray
Muffin tins

Just out of the oven

INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Pour egg whites into muffin tins, filling each cup about 2/3 full (If you're using whole eggs, crack
one egg in each cup).
3. Break up one slice of bacon or sausage link at a time and sprinkle half a slice of bacon (or half a link of sausage) into egg filled each muffin cup.
4. Fill muffin cups with vegetables (I used steamed broccoli, and cherry tomatoes cut in half).
5. Bake in the oven for 30 minutes.