GLUTEN FREE PROTEIN BREAKFAST BAGEL SANDWICHES

Heat a large skillet over medium and add cooking oil to pan. Sauté the peppers, onion, bacon until veggies are tender and bacon is crispy. Add spinach to pan at end and stir until spinach becomes wilted. To a bowl whisk together eggs. Add eggs and veggie mixture to a vacuum gratin dish. Bake on 350F for 20min or until eggs are cooked through. Remove dish from oven and cut eggs into circles (a cup can be used to make shapes). Assemble sandwiches and wrap in parchment paper. Place wrapped sandwiches back into gratin dish and seal for freshness. Store sandwiches in freezer up to 2 weeks. Enjoy!