We all know the saying, "Breakfast is the most important meal of the day." I agree, but rarely can find time to eat before I have to head out to work. I much prefer getting as much sleep as I can, and I'm often getting up at the last second. I am also on a low carb diet, so my breakfast options are limited.
That's where this awesome recipe comes in! Think of these as egg muffins! I make these the night before so I can grab one or two on my way out the door! Grab a muffin pan, some eggs, and any toppings you want - I used minced garlic, diced turkey bacon, salt and pepper. Preheat your oven to 350. Spray the pan with cooking spray. Crack open each egg and pour into muffin pan, taking care not to break the yolk. I usually make six eggs at a time - they are only good refrigerated for a couple of days. Sprinkle whatever toppings you choose carefully over each egg. Stick the pan in the oven and bake for at least 10 minutes. I love runny yolks, so 10 min is fine for me. If you like a firmer yolk, cook for 15 minutes.
Once out of the oven, let cool for a few minutes so they slide right out of the pan.Store them in tupperware and eat them for breakfast the next day!