These easy, make-ahead muffins are perfect for those mornings when you wake up a little too late (and have a meeting in, oh, about 20 minutes). Store them in the fridge for on-the-go, protein-packed deliciousness all week long. Just microwave for about 30 seconds.
- Oil or cooking spray
- 6 slices bacon
- 9 eggs
- 1/4 cup milk or water
- 1 large zucchini, shredded (about 3 cups)
- 1/2 cup shredded cheese (optional)
<ol> <li>Preheat oven to 400 degrees. Liberally grease a muffin tin with oil or cooking spray.</li> <li>In a small frying pan, cook bacon until crispy. Transfer to a paper-towel-lined plate to collect the excess fat and let cool. Chop into small pieces.</li> <li>In a medium bowl, beat eggs until evenly combined. Add milk and salt and pepper to taste. Stir to combine. </li> <li>Add zucchini, cheese (if using), and chopped bacon. Stir to combine.</li> <li>Pour egg mixture into muffin cups almost all the way full. Bake until cooked through and lightly golden, about 25 to 30 minutes.</li></ol>