Sorry everyone, I’ve been rather busy here in Iowa. And, the meals we’ve had the last week have been repeats – it’s hard coming up with new stuff to make and blog about. But never fear, I’m back to baking and blogging!
I came across this recipe in a Philadelphia Cream Cheese cookbook. Needless to say, I adjusted it to our likes and needs.
4 eggs per person (you can use a substitute or egg whites, if desired)
Vegetables of your choice, if desired
Meat of your choice
Cheese of your choice
Salt & pepper
Preheat oven to 375. Spray a muffin pan with non-stick spray. In a bowl, combine eggs, vegetables, and meat. Jacob requested bacon (we had leftover turkey bacon in the freezer) and cheese – no veggies for him! For mine, I used shiitake mushrooms (two caps), red pepper, onions, and turkey breast lunch meat.
Salt & pepper, to taste. Add in oregano and basil. Mix well. Pour egg mixture into muffin pan. Leave a little expansion room. Bake for 25-30 minutes.
If you’re like us, your mornings are busy trying to get coherent enough to get out the door. I like to make these the night before (while I’m waiting for dinner to finish) or on the weekend. You can stick them in the fridge or freeze until ready to use. Reheat in the microwave for 1 minute, 30 second, or until heated through. Enjoy!