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.
Enjoy!
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.
Enjoy!
Comments
Post a Comment