Life is so filled with stress that I do everything in my power to make the days leading up to Christmas and Christmas day as stress free as possible. Obviously, this means that there are a few days that I run around frantically trying to do everything, but it's so worth it for a couple days of peace and calm.

Sitting down as a family and eating breakfast together on Christmas morning is a tradition in our house, except we don't make breakfast on Christmas day. Confused? I actually make these delicious breakfast muffins about a week in advance, wrap and freeze them, and then pull them out to thaw on Christmas Eve and heat them up for breakfast on Christmas morning.

I adapted this recipe from Keys to the Cucina. This recipe makes about 16 servings, so remember that whatever you don't eat, you can freeze.

Ingredients:
16 eggs (yes, that's a lot, but each muffin holds about one egg)
1lb. ground Italian sausage (I use sweet)
½ an onion, chopped
2 cloves of garlic, chopped
1 orange bell pepper, chopped
15 cherry tomatoes, thinly sliced
1 6oz bag of fresh baby spinach
Salt and pepper to taste
Shredded cheddar cheese

Instructions:
Preheat your oven to 350. In a large bowl, crack and whisk the eggs together and then season with salt and set aside. Place sausage in a frying pan and cook on medium heat for 5 minutes. Add the onion and garlic and cook on medium-low heat for 3 minutes. Then add the pepper, cherry tomatoes and spinach (don't panic, the spinach will wilt down substantially). Season with salt and pepper and cook for 5 minutes on medium heat. After 5 minutes, pull the pan off the burner.

Coat muffin tins with cooking spray and then put about a tablespoon or so of the sausage mixture in the bottom of each muffin. Top with the eggs until they just reach the top. I've found transferring the eggs to a measuring cup with a spout makes for less mess.

Sprinkle cheese on the top of each muffin, if you'd like, and cook for 15-20 minutes. You'll know the muffins are done when a toothpick pulls out clean.