Mini egg muffins

This past Saturday, my husband and I had a gym date. He works shift work. Some weeks we barely get to see each other and talk because of our schedules. We look forward to hitting the gym together if we can. We have found that we enjoy working toward living as healthy a lifestyle as we can. We have our cheat meals and fun times, but we try to be health conscious majority of the time. For example, we used to drink lots of sodas on a daily basis, but now we drink water all of the time and leave the sodas for cheat days or meals. If we choose to eat pizza as a cheat meal, I usually like a diet coke with it. When we have our gym dates, I try to prepare a healthy breakfast when we get home. We always drink a protein shake after a work out or run. This past Saturday, after our protein shake, of course, we were still a little hungry. So I looked at what I had in the fridge and decided to try egg muffins, not the bread kind, either. I have seen recipes for these in Oxygen magazines, my favorite work out magazine! I gave them a try and to my surprise, they were good! My husband really liked them! This recipe made 16 mini muffins. We each ate 8! I don’t know if that is a serving size or not, but they were so light and tasty, I think it’s okay that we ate them all! Here is what you’ll need:

1 mini muffin pan
Mini muffin liners (optional)
Nonstick spray
6 eggs
2 green onions, chopped
1/4 cup Real bacon bits (or use cooked turkey bacon crumbled, bacon bits is all I had on hand)
3/4 cup cooked plain quinoa
Salt
Pepper

Preheat oven to 375 degrees. In a large mixing bowl, crack and add eggs. Whisk. Add the bacon, quinoa and onion. Whisk again. Add salt and pepper. I just sprinkled both in, didn’t measure. Place your liners in the pan, you don’t have to use them. I was afraid these would stick to the pan is why I used them. However, I did learn with this recipe that these stuck to the liners! So, I say you decide to use liners or not. Spray the pan with nonstick spray or spray the liners with it. Maybe even use foil liners if you can find them. Even though we had to peel the liners off of most of these, they were still good. I poured the mix into the liners until they were full and all mix was gone. Cook them about 20-22 minutes or until they’re a little golden brown on top. My husband ate his with salsa while I enjoyed mine with salsa and a little Greek yogurt. Since I added the quinoa to these, I like to think these are a good high protein breakfast. Enjoy!