Mini Vegetable Egg cups

IMG_2153

 

I got this recipe from the 21 Day Fix Extreme book but i modified it so here we go –

Non stick spray

12 eggs

Salt

Black pepper

1 10 oz bag of baby spinach

1 red bell pepper

2 green onions

 

Heat oven to 375

Coat muffin tin with spray

Wisc all eggs together, add salt and pepper.

In a food processor, puree spinach, pepper and onion.

Add spinach, pepper, onion goop to the egg mixture

Evenly pour into muffin cups

Bake 25 min  until toothpick comes out clean

 

Another handy breakfast food is here!

In the SCA there is an awesome mushroom pie/quiche that i often make for events. It keeps well and is a good way to eat a fast meal. I decided to modify it a bit and make little breakfast bites that are easy to grab and take in the car. I made these a few weeks ago and finally decided to write them up. Here we go!

A little olive oil (for cooking the mushrooms)
1 (10 oz) package baby spinach (instead of the normal parsley – to make it healthier)
4 eggs
1 cup shredded cheese of your choice (I use mozzarella and parmasean split in half)
1 (8 oz package) mini-bella mushrooms, chopped
Salt and Pepper, to taste

Preheat the oven to 375F

Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes.

add spinach and cook until it is just wilted, 2-3 minutes. Set aside

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, and cheeses to the eggs. Mix well. Season to taste.

Divide evenly among the 12 muffin cups.

Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.

keep in a covered tightly Tupperware in fridge and grab one on the go every morning!

1/2 green, 1/2 red, 1/2 tsp each 🙂

 

breakfast cups

Sweet Potato Breakfast Cups

Ingredients
  • 19 oz. package frozen sweet potato tots
  • Oil for greasing muffin tin (or Pam Spray)
  • ½ cup lean diced smoked turkey (i have them slice it 1/4″ thick and then just chop it up)
  • 4 eggs
  • 1 Tablespoon milk
Instructions
  1. Preheat oven to 400 degrees.
  2. Coat muffin tin cups with oil/PAM.
  3. Allow tots to thaw then place about 5-6 tots in each cup.
  4. Mash tots with back of spoon or small glass to form cup shape in muffin tin.
  5. Add diced turkey.
  6. Mix eggs and milk until evenly combined, add salt and pepper as desired.
  7. Divide egg mixture between muffin cups.
  8. Bake cups for 15 minutes or until eggs are set.
  9. Makes 6 breakfast cups.

I count these as 1/2 yellow and 1 red per cup, and usually make 2 dozen on a sunday, so i can grab one on my way out the door every morning for breakfast.  Super good and portable 🙂

 

12-11-2014 10-57-45 AM