Breakfast Egg Tartlettes

Happy February! I'm excited to start a fresh month and can be much happier now that my life is hopefully settling down a bit. I have some yummy recipes in the arsenal coming up soon!

These little things are SO yummy! They take some time to make and are only really great fresh, but it's worth it. Just have all the ingredients ready the night before and it's a super filling, healthy and delicious breakfast - you'll feel like you've pampered yourself.

Breakfast Egg Tartlettes

serves 4 (2 per person)

8 wonton wrappers

4 eggs, lightly beaten

1/2 cup chopped fresh spinach

1/4 cup chopped bell pepper

1/4 cup chopped scallions

4 slices center-cut bacon or turkey bacon, pre-cooked and crumbled

1 wedge Laughing Cow Light Swiss Cheese

Salt and pepper

Preheat oven to 350. In a muffin tin, thoroughly spray 8 cups with cooking spray (preferably butter-flavored). Press wonton wrappers into cups and spray the insides with cooking spray. Bake in oven for about 7 minutes, until slightly golden and crispy. Don't turn the oven off or remove the wrappers when finished, just set aside.

While wrappers are baking, heat a large skillet over medium heat (pre-sprayed with cooking spray). Put the chopped bell pepper into the pan and cook for about 3 minutes, then add chopped spinach and green onions and cook for another minute until the spinach is wilted. Add beaten eggs and stir. Cook for a few minutes, scraping the pan to evenly cook the egg. With about a minute left, add the cheese wedge and crumbled bacon, making sure to distribute both evenly. Season mixture with salt and pepper as desired.

Evenly portion the egg mixture among the cooked wonton wrappers while still in the muffin tin. Put the muffin tin back in the oven for 1-2 minutes. Remove, let cool for a few minutes, and take the tartlettes out carefully using a fork. Enjoy warm!