This is for Chelse! x0x0
A Quick & Healthy Weekday Breakfast
Ingredients:
10 eggs
1-2 Bell Peppers & 1 Onion, diced, and sautéed (about 2 cups)
Pam
Muffin Pan
Oven (haha)
Directions:
1. Preheat oven 350 degrees
2. Crack the eggs, add 3 Tbsp. of water and scramble
3. Spray muffin pan with Pam
4. Cover the bottom of the muffin pan with the veggies
5. Put 1/3 cup egg mixture (if you’re using liquid eggs whites, just substitute 1/3 cup) in the muffin pan
6. Place pan in oven and cook for 20 minutes
7. Remove pan from oven and cool for 5 minutes
8. Turn pan over and drop eggs onto a piece of wax paper
9. When the eggs are completely cooled, package in an airtight container and store in the refrigerator (for up to 5 days)
10. To eat them, microwave for 30-35 seconds (for 2)
- Eat in alone
- Eat it on a Thomas’ English Muffin :]
- Add some hot sauce…
Let me know how they turn out if you make them! :]
xoxo,
Katie