Meals in a Muffin Tin

This play on a diner classic comes together easily and gets a nutritional boost from tomatoes, mushrooms, and peppery arugula. These can be stored in the fridge for a few days, making them a great option when you need a breakfast lickety-split. Make sure to remove the seeds from your tomatoes so the mixture doesn’t become too watery. If possible, use nitrate-free, organic bacon. Serve with salsa or shredded aged cheddar cheese, if desired.

Serves six.

G (Recipe is free of any gluten-containing products)

9 large eggs
1/2 pound bacon, cooked and diced
1 tomato, seeded and diced
2 green onions, white and green parts, sliced
1 cup diced cremini mushrooms
1 cup chopped arugula
1 tablespoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat the oven to 375°F. In a large bowl, lightly beat the eggs. Stir in the cooked bacon, tomato, green onions, mushrooms, arugula, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups and cook until set, about 20 minutes. Let cool for several minutes before unmolding.