Kristy: “Here is what I did. Didn’t really follow a recipe…you can add whatever you love.”
Use 12 muffin tin, preheat oven to 375 degrees. Bake for 20 mins.
Take a lb of turkey bacon and cut it in half. Spray muffin cups with olive oil spray. Take 1 half piece, lay it across the bottom, take 2 other half pieces to make the sides. The pieces overlap on the bottom creating a cup. Do that for each of the 12 cups….you should have a few pieces of bacon leftover.
In a large bowl mix 1 cup of chopped raw broccoli, 1 cup of finely chopped raw mushrooms, 1 cup chopped raw spinach, and 6 eggs beaten well (ok to use 8 egg whites too)
Poor egg mixture into the muffin cups, and sprinkle a little cheddar cheese (optional) on top.
Viola! Breakfast for days. 2 omelet cups = 1 egg.
You can use any veggies, even leftovers (I would reduce cook time if using previously cooked veggies)