December 27, 2015
Easy Breakfast - Mini Egg Cupcakes - 21 Day Fix approved!
So, they're not really cupcakes but they're made in a cupcake tin... so there's that.
Not a new idea, but SO easy - you don't even need a recipe.
Here's what I did:
• use leftovers: spinach, bacon, peppers, basil, mushrooms, tomatoes, sausage - the opportunities are endless
• use a pinch of cheddar cheese
• use about 1 egg per cupcake
I used a tin of 12 plus a tin of 6 and used about 16 eggs.
Bake at 350 degrees for about 15-20 minutes - until a toothpick inserted in the middle comes out clean.
Freeze or keep in the fridge for an easy snack. Re-heat in the microwave if need be. Such a good eat and run snack!
*I'm clearly not a food blogger.
(This is simple - it's one red (egg) and potentially 1/4 - 1/2 blue (cheese) and veggies (green). Bacon, meats are red - I'd say you'd eat about 1/4 of a red container. Serving size is 1-2)