So today I tried my hand at making TWO new things: Veggie egg cups, and a video of my recipe for making them AS I made them.
Yeah. Not doing that again.
Too many new things in a day for this busy momma to handle and not feel totally wiped by the end of the day.
But regardless...here is my video recipe. :)
And here's how I wrote it out: (adapted from Autumn's Fixate Cookbook)
Veggie EGG CUPS
PREP TIME
COOK TIME
TOTAL TIME
21 Day Fix Cookbook FIXATE - Vegetable Egg Cups
Serves: 6
INGREDIENTS
- non stick cooking spray
- 12 Large Eggs
- 2 Cups Chopped Bell Peppers
- 1 Cup crushed frozen spinach
- 1/2 tsp each salt and pepper
- 2 TBSP dried diced onions
- 1 tsp garlic powder
- optional: homemade salsa or fresh organic salsa
see autumns version here.
INSTRUCTIONS
- Pre-heat the oven to 375 and spray your pans LIBERALLY (they really stick in there, so really coat it good)
- Crack eggs into a large mixing bowl and whisk until fully combined.
- Add veggies to the eggs and mix well.
- Season with salt and pepper to taste, and other seasonings.
- Evenly divide the mixture between the 12 muffin cups.
- Bake for 15 minutes - 20 minutes (a toothpick inserted into the muffin should come out clean)
- Top each egg cup with 1 tablespoon of Homemade Salsa (pg. 85 of Fixate Cookbook)
I hope you enjoy these! I'm really excited to eat these this week. :) I'll update how I liked storing them. So far they're in the fridge for the week--3 days breakfasts for me and the hubs.
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