With school back in session, mornings can get hectic, but if you make these breakfast muffins ahead, you will have a healthy morning start when teamed with a side of fruit.

Much better than sugary cereal or bagel!!!

Ingredients:

• 2 garlic cloves minced
• 1 small onion, minced
• 8 Baby Bella Mushroom caps, minced
• 1 small green pepper minced
• 1 medium Roma tomato, chopped into small pieces
• 1 cup baby spinach chopped
• 1 T minced fresh basil or 2 t dried
• 8-9 large organic eggs
• 1⁄2 cup milk (can use nondairy as a substitute if desired)
• 1 T hot sauce (we used Cholula Hot Sauce)
• 5 slices of nitrate-free bacon, cooked and chopped into smaller pieces
• 3⁄4 cup shredded Manchego cheese and an additional 1⁄4 cup for topping muffins
• 2 T olive oil
• 1⁄2 t red pepper flakes
• 1t salt
• 1⁄2 t pepper

Directions:

•  Preheat the oven to 325 degrees. Line muffin tin with paper liners and set aside.
• To save time, you can place vegetables in a food processor to mince.
• Place oil in a pan over low heat. Add garlic and onion and cook for 1-2 minutes. Add red pepper flakes and salt and pepper. Cook for another minute. Add pepper, basil, mushrooms, and spinach, and cook for another 2-3 minutes. Add tomato and cook for another minute.
• Drain vegetables if needed. Meanwhile, break eggs into a bowl and whisk well. Add milk and hot sauce and mix again. Add vegetables and bacon to the egg mixture. Stir in shredded cheese and mix through.
• Ladle the egg mixture into muffin tins filling 3⁄4 of the way. Top each muffin with a few shreds of cheese. Bake in the oven for 25-30 minutes or until slightly browned on top. Remove from oven and allow 5 minutes to cool.
• Can store muffins in a container, refrigerated for up to 5 days.