Since deciding to stay away from gluten and sugar (to the best of my ability!),
I have found that on-the-go food options (particularly breakfast food), doesn't really exist. I can't grab a granola bar -- and quickly pouring a bowl of cereal is really not an option.
So I needed to come up with something that I could grab and go on the mornings I take my oldest daughter to preschool. Here's what I came up with:
Gina C's On-the-Go Egg Muffins
1/2 tablespoon of butter
1/4 cup chopped onions
1 green pepper, chopped
1/8 cup half and half
6 slices of cooked bacon, chopped or 1/2 lb pork sausage
Dash of garlic powder
1/2 cup of shredded cheddar cheese
Salt and pepper to taste
Preheat oven to 350 degrees. Coat a jumbo muffin pan liberally with cooking spray. Set aside.
Melt butter in small skillet over medium to low heat. Add onions to pan. Season with a pinch of salt. Allow onions to sweat slightly for two to three minutes. Add green pepper. Season with a pinch of salt. Allow veggies to cook, stirring occasionally for three or so minutes. Remove from heat and allow to cool slightly.
Meanwhile, in a large bowl, crack 12 eggs. Add half and half to bowl. Whisk eggs and cream mixture thoroughly until well blended. Season with garlic powder and salt. After the veggie mixture has slightly cooled, add to egg mixture and stir. Add cheese and bacon and mix to combine. Season again with salt (and/or pepper) to taste.
Divide and ladle mixture into six jumbo muffin tin holes (each cup should hold approximately a 1/2 cup of the mixture).
Bake for 28 - 33 minutes until set in the center. Remove from oven and run a table knife around each muffin circumference and carefully scoop out egg muffins.
My husband happened to be running out the door to work right when these came out of the oven and low and behold: He grabbed one on-the-go, so I think it's going to work! I figure they will last in the refrigerator for three to four days; I am certain they would mostly likely freeze well too.