So I’m not really a “morning” per say. I have my Spark in the mornings but before that, I’m basically a zombie and I like my sleep…I am turning into a morning person though and so are some of my friends, so it’s good and people change (…?).

I was looking for a way during the week to enjoy the full protein breakfast of eggs and bacon while also not sacrificing flavor.

The biggest issue with eggs is keeping the moisture and retaining the flavor.

This recipe kept the moisture and is full of flavor!

What you need:

-4 Eggs

-Garlic Powder

-Black Pepper

-2 pinches of salt, split

-2 Mushrooms

-1/8 cup onion

– 2 tbsp bacon (I used precooked)

-1 tbsp olive oil mayonnaise

-Coconut oil

1.Dice your mushrooms and onion and place in a skillet sprayed with coconut oil, seasoning with Garlic, Pepper and 1st pinch of salt. Cook until “al-dente” (light crunch but cooked)

2. In a bowl, combine eggs, seasoning to taste and second pinch of salt – after whisked, add mayo.

3. Place in skillet and scramble the eggs.

4. When the eggs are solid but still look “wet.” Remove and place them in a container.

5. Wait 10 minutes and then place the container in your freezer.

6. The next day, cook for 2 minutes in the microwave or until heated throughout.

7. Enjoy!

I’m thought they were delicious! I’m going to add spinach, sausage and possibly even ground beef in the future.