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Makes: 12 bites (you will need a 12-slot muffin pan)

**Side Note – These can be frozen. Cook them as directed, let them fully cool and transfer them to a cookie sheet. Place them in the freezer for 1 hour. Transfer to an airtight container once frozen.  Can stay in the freezer for up to 2 weeks.

Ingredients

• Extra-virgin olive oil – used to grease the muffin pan, approx. 2 tablespoons
• 7 large eggs, mixed
• ½ teaspoon of salt and pepper – combined, or Borsari Original Blend
• 1/2 cup baby spinach, chopped
• 1 medium tomato, diced
• ¼ cup fresh basil leaves, chopped
• 4 strips of turkey bacon, cooked and chopped into small bits

Instructions

1. Preheat the oven to 350 degrees F.
2. Grease muffin tin generously with olive oil.
3. In a medium bowl mix eggs, salt, and pepper, or Borsari, to taste.
4. In each muffin slot, evenly distribute all of the vegetables and cooked bacon.
5. Pour egg mixture into each slot, leaving a small amount of room at the top.
6. Bake for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments until done.
7. Freeze the extra for another meal.