Is it just me, or is this week crawling by? I’ve woke up everyday this week thinking, “it MUST be Friday by now”. (Spoiler: It’s not. It’s still Thursday.) If I am being real, it’s probably just my excitement to head down to Monterey this weekend for the Pebble Beach Food & Wine. I’ve never been. Always wanted to go. And finally this is my year.

The boyfriend, Sean, and I are heading down to Monterey on Friday afternoon, and staying through the weekend. Sean and I met in Monterey during grad school, so it will be fun to visit the old stomping grounds, eat good food, drink great wine — you get it. And don’t worry, Katie is also joining in on the fun on Saturday.

Sean & me (Jane) in Monterey circa 2015. Not while in grad school for the record. (via Instagram)

But back to this week. This week has been a jam packed between work, working out, taxes (I KNOW, I am such a procrastinator), and then the usual day-to-day things that you just have to do because #thisis32. Luckily, I did some food prep over the weekend that made breakfast easy (and delish) all week long.

I am a big breakfast fan, and really do think that it’s the most important meal of the day. I mean, it starts your day off right, and for me, sets the tone for my entire day of balanced eating. It also doesn’t hurt that eggs are perhaps my favorite food. (Yes, I am serious — putting an egg on top of almost anything makes it better in my humble opinion.)

The best part of this recipe? These cups are super simple to make, consist of 3 ingredients (plus some spices), and only take 30 minutes to prep and bake. Now that’s my kind of food prep.

Turkey Bacon Egg Cups with Spinach (Gluten Free & Dairy Free)
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
These Turkey Bacon Egg Cups with Spinach are Gluten Free, Dairy Free, and Paleo Friendly! Make them on Sunday and eat them throughout the week for a quick and delicious breakfast.
  • 12 Slices Turkey Bacon
  • 12 Eggs
  • 2 Cups Spinach Chopped
  • Choice of Seasoning
  • Salt
  • Fresh Ground Pepper
  1. Preheat oven to 375 degrees.
  2. In a non-stick muffin pan, line each mold with a piece of the turkey bacon.
  3. Place the pan with the turkey in the oven, and pre-cook the turkey bacon for 5 minutes.
  4. Remove the pan from the oven, and use a paper towel to remove excess grease from each mold.
  5. Evenly place the chopped spinach into each mold, then crack an egg into each tin.
  6. Bake in the over for 20 minutes, or until the egg is to cooked to your desired doneness.
  7. Remove from pan and enjoy!
FYI: For the seasoning, I used Trader Joes’s new-to-me Everything but the Bagel Sesame Seasoning Blend which turned out great, but feel free to add whatever spices your heart desires.

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Katie & Jane

Hello! We’re Jane & Katie. Two sisters, living the Bay Area, ready to share our lives with you! You can find out more about us here, but this is us in a nutshell:

Jane: The 30-something younger sister living in San Francisco.
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Jane & Pineapple

Katie: The 30-something older sister (& mom of little miss Hayden) living in Marin.

Katie & Hayden

We both love eating & cooking real food, staying active, being a mom/aunt, traveling, and exploring Northern California! We are both wine & green juice enthusiasts (equally), dog lovers (especially of Katie’s two Frenchies!), and believe in a balanced approach to living a healthy life, (which brings us back to the wine. Who needs a glass?) We thought it’d be fun to start a blog to share our different, yet similar lives, by sharing recipes, workouts, reviews, you name it.