Recipe -- Morning Egg Bites

I need something quick in the mornings and I'm getting pretty sick and tired of oatmeal. 

I'm usually rush, rush, rushing out the door, late to catch my bus. I've seen these egg-thingys about on the internet and thought I'd try them out. They turned out better and easier than I thought they would. Next time I'm going to use thawed frozen spinach and maybe throw some green onions in them, too (everything has green onions in it here on Oahu). The turkey bacon is perfect! It helps me pull them out of the tin and also gives me the bacon flavor everyone wants in the morning. I only had some red onions, at the time, so went ahead and just added them to the ones I could.

I figure I'll eat two bites and some cantaloupe with Greek yogurt before I get on the bus. Then I'll eat a half serving of oatmeal for my first break with some fruit. For lunch, it's a free for all -- whatever I've prepped for the week. I actually have a pretty late lunch at work so my next meal won't be until I get home and have dinner. Which isn't very heavy because I'm in bed within 2 hours of getting home. 

(yum-o!)

Morning Egg Bites
Yield: 21 Day Fix, 6 Servings (1 1/8 red, 1/2 green), 2 Bites each serving
Pan Used: Cupcake Tin, 12 cups

Ingredients

• 1 container Eggwhites 
• 12 pieces of Turkey Bacon
• Vegetables of your choice
• Pepper or Other Spices of your choice

Directions

1. Preheat oven to 350F. 
2. Spray pan with short bursts of PAM or EVOO.
3. Cut your bacon in half. Layer 1 strip around the edge of each cup.
4. Fill each cup with your choice of vegetables. (Good choices could include chopped spinach, mushrooms, bell peppers, onions, red onions, green onions, shallots, garlic, or chopped asparagus)
5. Fill each cup with 1/4 cup of eggwhites mixture (equals about 1 egg). 
6. Bake for about 20 minutes, until eggs are cooked all the way through (stick a knife down the middle of one. If it comes out clean, it's done, just like a cake).
7. Let cool for about 5 minutes. Run a knife along the edges and remove from pan. Let cool on counter completely before storing in Ziplock bags in the fridge for the week.