a cooking blog from one foodie to another... I rarely if ever use real measurements... my recipes are more like guidelines... but along the way we usually land on something kinda delectable...

Sunday, February 22, 2015

Eggs To Go

John and I are trying to eat healthier.  But for people with SEVERE sleep issues from chronic pain (and chronic co-sleeping), making eggs before work in the a.m. every morning is NOT easy.  Soooooo Eggs To Go was born.  It requires prep-ahead time, but then we just pop 2 in the microwave and VOILA we can eat a protein-filled breakfast in just 60 seconds each morning.

Here's how:

[Use paper liners in a cupcake pan, VERY IMPORTANT:  spray the liners with cooking spray!]

(picture coming later today)

Preheat the oven to 400 degrees.
Whisk together a dozen eggs.
Stir in your toppings.
[John's topping choices:  frozen hashbrowns, breakfast sausage (cooked), cheddar and broccoli.]
[Jami's choices:  spinach (fresh cut into ribbons) and feta cheese.]
Fill cupcake papers 2/3 full with egg mixture.
Bake for 20 to 30 minutes.  (make sure the eggs look fully cooked)
Store in the fridge until you are ready to eat them.
Microwave 2 Eggs To Go for 1 minute prior to eating.


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