November 3, 2017
A good, balanced breakfast has never been so simple.
1/4 cup milk alternative (Lactaid, unsweetened almond, soy...)
salt & pepper
seasoning combo of your choice
cooked bacon or cooked meat
1/4 cup grated chedder cheese
Preheat oven to 350. Grease muffin pan and set aside.
Sautee veggies. Set aside to cool.
Cook meat. Set aside to cool.
Place a tablespoon of the veggie/meat mixture in each cup of your muffin pan.
Pour in egg mixture until the cup is 3/4 full. Gently give each a little stir. Repeat with each cup.
Sprinkle each cup with cheese.
Bake for 20-25 minutes or until center is set and a toothpick comes out clean.
Top with salsa or hot sauce for a little extra kick.
Eat now and/or freeze on a plate.
If freezing: move muffins to a Ziploc baggie to store in the freezer for a quick breakfast on the go. Simply pop it in the microwave to heat.
Read the label of your meat choices to ensure they are gluten free and lactose free. For the cheese: most Cabot brand cheeses are lactose and gluten free.