Tips to get you started:

· Make these ahead and stash them in the fridge for up to a week, or the freezer in a tightly sealed container for up to 3 months. Pull them out and reheat in the microwave when you’re ready to eat!

· If you want to increase the protein content, consider using only egg whites and add 4 additional whites to replace the volume of the yolks.

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 12

Ingredients:

4 slices uncured center cut bacon (like Hempler’s brand)

½ Medium yellow onion, sliced into thin semi circles or fine diced

1 Cup baby arugula or spinach

8 Large organic eggs

½ Cup heavy whipping cream

1 Cup shredded cheddar and jack cheese blend

2 Tablespoons collagen peptides, unflavored

½ Teaspoon sea salt

¼ Teaspoon fresh ground black pepper

Part one: Preheat oven to 300 degrees F. Grease a muffin tin pan and set aside. Wash and slice onion into thin semicircles and set aside. In a cast iron pan over medium low heat, cook bacon until crispy all over. Move bacon to a paper towel and allow to cool. Drop the heat to low, do not wipe out the pan.

Part two: Using the same pan as you used for the bacon, heat on low, add the onions and ¼ cup water. Cook until the onions are soft and browned, add the arugula for the last minute of cooking. Remove pan from heat and set aside while you prep the egg filling.

Part three: In a large mixing bowl, combine eggs, heavy whipping cream, collagen, cheese and salt and pepper and mix thoroughly. Using a small measuring cup, fill each muffin tin to halfway with the egg mixture.

Part four: Chop the now cooled bacon roughly. Add even amounts of chopped bacon and the onion and arugula to each muffin tin and gently tuck the bacon, onions and arugula down into the egg mixture with a fork. Top with the remaining egg mixture.

Part five: Transfer the filled muffin pan to the hot oven and cook for 18-22 minutes, until the egg has set and doesn’t jiggle. Remove from oven and allow to cool slightly before removing from the pan.

Serving suggestion: These make a great on the go, protein packed breakfast with a good balance of peppery arugula, salty bacon and sweet onion.

Tiny chefs at home? They can help:

· Measure ingredients

· Crack the eggs

· Mix ingredients

Nutrition information:

Total Calories: 131 // Total Fat: 10 g // Cholesterol:  166 mg // Sodium: 211 mg // Total Carbohydrates:  1 g // Dietary Fiber: 0 g // Sugars: 0 g // Protein: 8 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.