Zucchini + Spinach + Bacon Egg Muffins

I have been on the hunt for a new breakfast.  I go through phases where I love something and eat it everyday.  I did that with hard boiled eggs and then peanut butter toast and got burned out on both.  I like something pretty easy in the mornings.  I need it to be quick because I am usually dealing with the kids.   These muffins are super tasty and easy! The muffins can be made ahead of time and reheated.  You can freeze them or they will keep in the fridge about 3 days. The possibilities for fillings are endless.  You could do all veggies, meat,  or a combo of both like I did.  I thought they were so delicious and the best part I stayed full- really full til lunch and usually I am starving.

Enjoy!

|| B R E A K F A S T   E G G   M U F F I N S ||

- 6 eggs ( 3 whole eggs and 3 egg whites)

- 1 zucchini thinly sliced

- 1 cup spinach sliced or broken up in small pieces

- 1 cup shredded white cheddar cheese

- 5 pieces of bacon crumbled

- 1 cup milk

- salt and pepper

Sautee the zucchini in olive oil about 5-7 minutes to soften.  Whisk together the eggs and egg whites.  Add in milk, salt and pepper and cheese.  Stir in zucchini, spinach, and bacon.  Grease muffin tin and pour mixture in, this mixture makes 9 muffins.  Bake at 350 degrees 20-25 minutes.