{Veggie & Meat Breakfast "Muffins"}

Good Morning!  Breakfasts in some households often get overlooked, which most of us know is not really a good habit to form.  We need a delicious, light but energizing food break to our fast of the night.  It helps start off the day right in so many ways!  I really think a good breakfast makes for a happy tummy {so no unneeded snacking before lunch}, happy attitudes, and a good start to happy, healthy eating for the day =)
Breakfasts in other homes don't get overlooked but end up being too big and elaborate for most mornings, especially if dear husband has an early job {or like mine, has early morning classes every other semester!}, and/or if it is a homeschooling home, bigger breakfasts seem to be better saved for the weekends.

So here is a new favorite that helps in all those areas.  The original recipe is in Sarah Fragoso's Everyday Paleo book, but I have made a few adjustments.  It does take a bit of prep work, but after these "muffins" are made, breakfast is ready all week long!  Just grab a few muffins from the fridge, warm them, and off everyone can go! =)

Veggie & Meat Breakfast Muffins
10-13 Eggs * Whisk with desired Salt & Pepper, & any other desired seasonings {Italian, Chili Powder, Curry, Cumin, etc}
8 slices of Bacon or 1 lb. Breakfast Sausage * Cook thoroughly, crumble
4 cups Fresh Spinach
2+ Green Onion or 1/2 cup Onion of choice
1 cup Roasted Red Pepper (or other colors if making homemade =)
2 Zucchini Squash
Tomatoes, a good hand full
Mushrooms, same as tomatoes =)

1.  Preheat oven to 250*, grease muffin tins with coconut oil or spray cooking oil.
2.  Whisk all eggs along with salt, pepper, and whatever other seasonings you may want to add.
3.  Cook bacon or sausage, and crumble.  Set aside.
4.  Slice spinach and finely chop in food processor, or continue by hand.  Can also dice onion with spinach in food processor, or dice by hand.
5.  Chop tomatoes, roasted peppers, mushrooms, and zucchini.
6.  Add all the vegetables and cooked meat to egg mixture, mix well.
7.  Using measuring cup, fill the muffin tins with 1/4 cp each. {makes 18-24}
8.  Bake @ 350* for 20-25 minutes or until the eggs are set in the middle.
9.  Serve warm with favorite sauces and enjoy!

I have made these strictly paleo (as is) and have also added a little bit of cheese to them.  Either way, they are quite delicious!  Also, they may seem very "green" and 'scary' looking but please do give them a try!  I can imagine young kids would love them with ketchup and my husband loves them with hot sauce!  And for you pregnant mommies... these are a real boost in good nutrients and iron for you and your baby =)  Just had to add that in there! ;)

I will also add more pictures the next time I make these... somehow pictures of the finished product has slipped my brain =)