#eggcupcakes

Are you always in a hurry in the morning with no time to make breakfast?  If you're anything like me, you hit snooze through too many alarms and are rushing to catch your bus.  Well, my friends, this little recipe will save you time and money.  A little boost of protein and perfect for grab-and-go!  The other great thing?  They're freezer friendly!  For the next batch, I can't wait to add some crumbled bacon.  Mmm... bacon.

Ingredients 12 eggs 2 cups baby spinach 2 tablespoons butter 3-4 ounces cheese, shredded 12 whole wheat English muffins (optional)

Directions 1.  Break eggs in medium-sized mixing bowl and add a few tablespoons of water, lightly mix with fork. 2.  Coat muffin tin with a light layer of butter.  Distribute baby spinach evenly across each cup. 3.  Divide the eggs in the tins (about one egg per tin), tins will be about 3/4 full.  Sprinkle in shredded cheese on top. 4.  Bake at 350°F for about 20-22 minutes.  Check the centers by inserting a toothpick to ensure the eggs are cooked through.  If they aren't, cook for a few extra minutes. 5.  Remove from heat.  Cool 2-3 minutes.  Serve.