Its Monday morning. Surprisingly I got a good nights sleep. My son only woke up up twice and for less then 30mins a pop, I'll take it! Maybe it's that I finally want to act like an adult and eat my vegetables, or maybe this yuppie state of California is rubbing off on me, but I'm on a health kick. **KA-POW** I'm still the cheese, french fry, ranch addict that I've always been but I'm upping my game and adding "good for you" additions. My most recent obsession....Egg Cups...at least that's what I call them.
EGG CUPS
A great breakfast/snack to make and eat for the next few days. I make 6 at a time and wrap them in saran wrap, and put them in the fridge. They microwave to the perfect reheat temp in 30 seconds and then topped with another sliver (or two) of cheese and some pepper are absolutely scrumptious!
This time around I used:
1/3 cup Tuscan Kale
6 sweet plum tomatoes
6 white mushrooms
1/4 green bell pepper
3 whole eggs + 3 egg whites
Pesto Gouda cheese
note* all veggies can be changed out for your personal preference...and the possibilities are endless...............
I've made these with and without muffin papers. IF your choose to use muffin papers, know that they absorb liquids and stick ((really stick)) to the egg cup your making, and although they peel off easily, it still takes a little love and time to not eat paper. If you choose not to use papers, just spray your muffin pan with olive oil to prevent sticking.
PREP: Preheat oven to 375 degrees
Step 1: Chop your veggies and disperse evenly in muffin cups, roughly filling all cups half way.(I put one chopped tomato and mushroom in each cup then just distributed the bell pepper and kale evenly)
Step 2: Whisk together your eggs and egg whites. It takes about one egg per cup.
Step 3: Pour eggs into cups over your veggies. Begin by filling each one about 3/4 of the way then if you have additional egg left over fill them evenly as much as you can. Don't worry about mixing eggs and veggies they move around as they bake.
Now you could put these in the oven at this point and have something healthy and delicious, but i go one step further due to my addiction to cheese....
OPTIONAL Step 4: Sprinkle a pinch or two of shredded cheese on each cup.
Step 5: Place in oven for an initial 15 minutes. Set your timer. Add 3 minutes as needed until the eggs don't jiggle in the middle and they have a "solid" appearance.
Once removed from the oven they will settle. Depending on your choice of vegetables they will have some water in them but will firm up in time.
At this point they can be served or wrapped for later. I imagine they can be frozen as well, though I have not gone there (*yet*)
Today I also had a toasted English Muffin with Cream Cheese and Avocado with salt and pepper.
Enjoy!
No comments:
Post a Comment