Muffin cup omelets - super easy!

The Only Wyndi and I were chatting the other day about easy, make-ahead breakfast recipes and she mentioned this one to me. So, I tried it out and we LOVE IT! It makes between 8-12 individual muffin cup omelets.  Once they are baked you can store them in a gladware in your fridge and reheat them in the microwave for a fast, healthy breakfast.

8 ounces of turkey bacon - Dr.Eric recommend Trader Joe's brand because they are free of nitrites and nitrates; you can use whatever kind you like
1 egg per strip of bacon - Again Trader Joe's brand has about 8-9 slices per package
spalsh of half and half or whole milk - you can use skim or 2% but your eggs won't be as fluffy
about 1/2up of shredded cheese

Preheat your oven to 350  degrees. Take your muffin pan and spray the sides and bottom with cooking spray. There is some fat in the bacon, but not enough to keep the sides from sticking.  Then, wrap your turkey bacon around the insides like little muffin cups.  The bottoms will not be covered with bacon.  Just the sides.  Crack all your eggs in one bowl; then add all the other ingredients and whip until blended.  If you have a stick blender, you can use the whisk attachment on it (I do!).  Then just pour the mixture evenly between the cups.  The cups will be full, so move them to the over carefully.  Bake them for 22-25 minutes or until the eggs are done.  Remove them from the oven and let them cool completely before moving them to your refrigeration container.  To reheat - place them on a plate and cover them.  Heat in the microwave for about 45 seconds. 

The first time I made these I only put cheese in them. This time, I added diced tomatoes. You can add any veggies you like, but remember that veggies add water which means you should cut back on the milk that you add or your eggs will be runny.  I suggest making them once with just cheese to see how they bake, and then start experimenting with other veggies.