Egg Muffin Breakfast Prep

This recipe is perfect for a quick grab-and-go breakfast for the family, packed with protein and a healthy choice when in a morning rush!

Serves: 6

Ingredients:

• 10 eggs

• 1/2 cup grass-fed greek yogurt

• 5 slices of bacon, chopped

• 2 green onions, sliced

• 1/2 medium zucchini, chopped

• Parmesan cheese, sprinkling

---

Directions:

1. Preheat oven to 375°F.

2. Cook chopped bacon. Be sure to take it off the pan before it becomes crispy. Dab with paper towels to reduce grease.

3. Cook green onion and zucchini in bacon grease until crunchy. Remove from grease.

4. Combine eggs and yogurt. Blend with fork.

5. Spoon bacon and veggies into 12-cup muffin tin. Cover with raw egg mixture until 3/4 full.

6. Top with parmesan cheese and freshly ground black pepper.

7. Bake at 375°F for 15-20 min until set.

---