I still have a lot of eggs to use or preserve. I prefer to use them in foods I can freeze for later.

INGREDIENTS
5-6 strips bacon, sliced into bite size
12 eggs
¼ c chopped red bell pepper
¼ c chopped orange bell pepper
¼ c chopped green bell pepper
1 medium onion, chopped
1/4 c chopped mushrooms
¼ c shredded cheese. I used a Mexican blend
Season to your taste this is what I used.
1 tsp salt
2 tsp black pepper
1 ½ tsp garlic powder

English muffins


DIRECTIONS
1. Preheat oven to 350.
2. Cook the bacon to your desired crispiness.
3. Remove the bacon and let it drain on a plate with a paper towel underneath to drain the grease on.
4. Use the bacon grease in the pan to cook the other ingredients.
5. Cook the onions for a minute
6. Add the bell peppers cook for another minute
7. Add the mushrooms cook another minute
8. While veggies are cooking crack the eggs into a large bowl and add your seasonings and bacon crumbles, cheese and whisk.
9. Once vegetables are done, let them cool, pour them into whisked eggs and mix.
10. Spray a 9x13 baking dish with nonstick spray
11. Pour in egg mixture
12. Bake at 350 for 40 minutes
13. Add shredded cheese the last couple of minutes of cooking
14. Toast English muffins and butter
15. Once eggs are done let cool
16. Slice eggs in squares and put between an English muffin and enjoy!

I Freeze them individually, once frozen I wrap them and place them in a labeled zip lock freezer back.

To reheat I defrost overnight in the fridge and microwave for 30 seconds at a time until heated thoroughly.

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