So, as you probably assumed from my last post, things are a little crazy for me right now. I’m transitioning from my current “office job” while balancing my first client, building my client base, launching my website and … yeah, it’s busy. BUT that doesn’t mean my healthy routine has to suffer. It is my commitment that it won’t. Priorities, people! 😉
Anyway, I’m super happy and I’m very excited to share a really easy recipe with you today. I tried this for the first time this week and it is DELICIOUS. And it has two of my favorite qualities in recipes:
- It’s under 8 ingredients
- It’s easy to make.
Oh and it’s also completely whole30 approved, paleo-friendly, gluten-free and dairy-free. LOVE. So, without further fanfare, here is the yumminess:
OK I literally just looked at what veggies and veggie leftovers I had in my fridge and went from there. You can mix and match as you like. That’s part of what makes this so fun! You can use leftovers.
- 6 Slices of All Natural Bacon
- 10 eggs
- 1/2 c Shredded Sweet Potato
- 1/2 of a Red Bell Pepper, finely chopped
- 3/4 c Baby Bella Mushrooms, finely chopped
- 1/2 t Garlic and Herb Mrs. Dash
- Salt and Pepper to taste
Preheat oven to 350. Partially pre-cook the bacon if you want to ensure it’s crispier (that’s what I did.) While it cools, whisk all other ingredients together in a mixing bowl. Once bacon is cool, line 6 muffin pan cups (not the little cups because it won’t be enough room. Use medium to large.)
Next, pour the egg mixture into the bacon, acting as though it is now the cup, and bake on 350 for 20-25 minutes or until you can stick a fork into the cup and it comes out clean.
That’s it! I also made a version without the bacon, in a smaller muffin pan.
They are great too but I prefer the bacon because, well, it’s bacon!
Hope you try these and enjoy them! It can be breakfast for the week and it doesn’t take long at all.