Eggs to Go

This is a South Beach inspired breakfast that I thought I should reconsider--I am glad I did! You can make these ahead of time and freeze them--then pop in the microwave for 20 seconds and give that Jimmy Dean company a run for their money! (they could use a run by now I am sure!)
The calories in each one depend on what you decide to fill it with- each muffin is just one egg plus your own additions. Here is what I did:

12 large eggs in my stand mixer set on medium speed with 1/4 cup water added. I used water instead of milk because 1 million years ago when I worked in a diner we used water to make the eggs fluffier. ( Yes, there were diners 1 million years ago in Moe World) While the eggs were blending I cooked 3 pieces of natural smoked bacon. This bacon has such a great taste to it and really incorporates it's power of taste into the entire dish. No need to panic those who are still in fear of bacon, it is only 3 pieces added to 12 eggs. I then prepped my vegetables; sweet onions, seeded plum tomatoes, fresh parsley, Portabella caps, and of course chooped up the crispy (cooled)bacon.


Heat your oven to 350 degrees. Take a muffin pan and line with muffin cups (or use silicon muffin cups if you have them) and add eggs without the vegetables evenly into each muffin cup--they should all be about 3/4 full. Then evenly distribute the ingredients that you have chosen into the raw muffins. Set in the oven and allow to bake until they are golden brown and puffy--about 35 minutes.

Other Good Ideas:
--Add feta, tomato and chives
--smoked Gouda and sweet peppers
--salsa and spicy jack cheese
--great to bring to a brunch
--great with some reheated Savory Sweet Potatoes