Mufflettes

Yep, everyone does these, but a few people have asked me how to do them, so here goes.

Preheat oven to 350.  I highly suggest using silicone muffin cups such as these, and putting them on a parchment lined cookie sheet.  I finally broke down and bought some last week and as I said on Facebook, it was life changing.  At least for someone who makes about a dozen of these a week.

You can really put anything in these, but my hubby likes a spinach, onion, mushroom and bacon combo and my girls just like bacon in theirs.  You can line the muffin cups with bacon (in this case I tried pancetta, but it was a bit too salty).  Anyway...

Cook up a bunch of bacon.  You'll probably only need about 6 pieces (chopped), but you can store the rest in your fridge and use for breakfast throughout the week.  In the bacon grease, saute 1 chopped red onion and 1 package of chopped mushrooms.  When they're cooked down, add a few handfuls of spinach and let that cook down as well.  Let cool a bit.

Beat about 8-10 eggs with a couple of TBS almond milk, salt and pepper and red pepper flakes if you wish.  Add chopped bacon (at this point I do a few "plain" ones and add to muffin liners).  Mix in veggies.  Fill muffin tins/liners. (With this amount of add ins, this will fill at least 12, probably a few extra)  Bake for 30 minutes.  Store  in an airtight container (I put wax paper between layers) in the fridge.