You roll over in bed and open up your eyes to see the clock reading 45 minutes past when you set your alarm! Crap. You swear you only closed your eyes for a second! You jump out of bed, trip on your shoes you left on the floor and fall head first into the closet door! You now have a headache as you stumble into the bathroom so you can quickly flatten your hair and wash your face…crap. Soap in your eye!!! You blindly stumble into your room, pull on your pants and shirt, pull up your socks…seriously?! Crap again. Your big toe punched through the top of your sock and they were your last clean pair. As you run toward the door to leave you pass through the kitchen and tear open the fridge in hopes of something quick to grab cause your starving and … ahhhhhhhhhhhhh, low and behold, Sweet Cheek Egg Chick Muffins to-go … all is right in your world again.
Sweet Cheek Egg Chick Muffins.
March 4, 2010 By 3 Comments
Eat your heart out Ronald McDonald.
Always eat breakfast, now you have no excuses.
6 eggs, cracked open and whisked togther
4 slices bacon, cooked and cut or crumbled
1 cup your favorite veggies diced – I used asparagus and sun-dried tomatoes
1/8 tsp pepper
Preheat oven to 350 degrees. Line 6 muffin tins with paper baking cups.
In a bowl add eggs, bacon, vegetables, pepper and sea salt (optional) together, mixing well.
Spoon the egg batter into the muffin cups.
Bake for 18-20 minutes until a knife inserted into the center of an egg muffin comes out clean.
Eat some hot and save the rest for breakfast on the go!