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Monday, February 25, 2013

Breakfast: egg cups

We are trying to end our dependency on cereal for breakfast. The problem with eliminating cereal (even the low sugar variety) is that it is quick, cheap, and the kids can make it themselves. We eat a lot of yogurt with fruit around here, even make it homemade, but I found us lacking in variety. We started making these egg cups and I think they are a winner, after 3 weeks we are still going strong. I make 2 pans at a time, store them in twos into sandwich bags and taught the kids to warm them up quicker than they can add honey to plain Cheerios. My husband even gets them in his lunchbox giving him a serving of protein as he begins his day at the office. The combinations are endless, just think of your favorite omelette. We prefer egg and cheese, sausage n egg, broccoli- egg-cheese and ham-Swiss-egg. I recommend using silicone cupcake liners or a really good nonstick pan so you don't have a big scrubby clean up afterwards.

Ingredients (for 12 egg cups):
8-10 eggs
1/4 cup half n half or milk of your choice
Bacon, sausage, cut veggies
Cheese to top

If using bacon, place one half slice into the bottom and sides of each tin. Place in a 375 degree oven while you prepare the eggs.

Crack and scramble eggs in mixing bowl. Add milk, stir. Using a soup ladle, fill muffin tins 3/4 full.

(If you are making them with bacon, remove the partially cooked bacon slices from the oven and pour the egg mixture right on top of the bacon.)

Sprinkle in any cut veggies you like and bake for 15-20 minutes. The tops should be shiny, but firm.

Remove from oven and top with cheese. Serve warm, store leftovers in sandwich bags in the fridge.

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