I've never written a cooking/baking blogpost before. It's a little different than what I'm used to writing. I have a running word-play list of food puns going through my head, but people say you shouldn't play with your food. So. I'll be straight forward, even though I'm sure the word-play would crack you up.
Egg omelet cupcakes and toast (and coffee, of course)
note: I tend to use lower-fat, lower-sugar. lower-carb products, but feel free to use the real ones.
Makes one serving
Preheat oven to 350 and grease (use PAM or cupcake liners) 4 muffin slots in a muffin tin
6 tablespoons of eggbeaters (or 2 eggs)
1/2 to 1 cup assorted cut up fresh veggies - i used spinach, mushrooms and tomatoes, but you can use asparagus, peppers, onions, etc... even add in some ground turkey, sausage, soysage, bacon, turkey bacon etc.
pinch of salt or pepper
pinch of garlic powder or fresh garlic
mix all ingredients together.
pour into muffin cups about 2/3 full
bake for about 16-18 minutes
take out of oven and use a sharp knife to go around the sides of each omelet cupcake if you didn't use cupcake liners.
remove omelet cupcakes and serve with toast and jelly OR put those omelet cupcakes right on top of your toast! It's up to you - this is a very simple recipe with the freedom to add or use anything you like! I don't eat cheese, but that's an obvious addition some of you may like!
Eat them hot or freeze them and eat them another day! And pour some coffee!
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