Breakfast on the go

Breakfast, the most important part of the day.As much as I enjoy breakfast I rarely have time to sit down and eat breakfast though out the week, I know horrible right. Being in my third trimester of pregnancy it's important for me to eat breakfast everyday, when I don't I find my self at the break room vending machine looking for the quickest filler upper to hold me over until lunch..horrible. Since I work full time the easiest way for me to make sure i'm getting the sustenance I need is meal prep! This recipe is one of my favorites. There are many variations of this recipe with fancy smancy ingredients but this recipe is what I whipped up from the items I had on hand. 

Ingredients:

preheat oven to 350°

1 pre made pie crust

1 chopped potato (I had a left over baked potato I used but fresh is fine)

1 chopped zucchini 

1/3 cup chopped onion

4 slices of  bacon diced ( use already cooked bacon if you can)

12 eggs

shredded cheddar (optional)

Salt,pepper,garlic powder

Place zucchini,potato and onions into a mixing bowl and add salt,pepper and garlic powder and set bowl aside.You can add whatever spices you like, I just use the basics because they are familiar flavors for my kids.

Now prepare the base of the zucchini cups. Unroll the pie crust on a cutting board and use a roller to smooth out all parts of the crust. The size of the pie crust base depends on the size of cupcake pan you use, Since I used a standard cupcake pan I used a 2 1/2 inch cutter to cut the base of the zucchini cups.

Once the pie crust is cut out, set aside and start cracking the eggs into the mixing bowl.

Gently mix the eggs and vegetables together so all the yolks are lightly scrambled.(Tip: add 2 tbs of mill to the egg mixture for a fluffy egg.)

Now the assembly...Spray the cupcake pan with any non-stick  baking spray and place the pie crust on the bottom. Fill the cups with the egg mixture all the way to the top of the pan.

Once the cups are filled take the diced bacon and sprinkle on the top of each cup and bake at 350° for 25 minutes(Tip: sprinkle shredded cheddar cheese on top before baking to add an extra kick)

Tip:If you are serving a crowd to make it easier fill a standard cake pan with the pie crust and the egg mixture so each guest can have a slice of goodness.  

Once out of the oven let the zucchini cups rest for about 5 mins to cool.

Pop them out of the pan and enjoy!

Delicious! you can eat these on the go as your jamming out the door or as I prefer when I have time to douse them with salsa and enjoy them with a slice of toast and a cup of Jo!