We’ve passed the halfway point for the month and the challenge to go unprocessed this month! I can’t believe how quickly the month is flying by, seems like November will be here before we know it.
So, at the halfway point, I am down about 4 pounds, not even trying, and I don’t crave sweets as much. My husband hasn’t been on the scale lately, but I am guessing he’s lost a bit of weight too. My skin has been clearer and I am feeling good. At this point I am considering keeping this going past the end of the month for the most part. Cereal will likely be back because it is my husband’s preferred breakfast, but with meals like the baked oatmeal and these baked eggs, I am thinking he may not be eating as much cereal in the future. And I have been tinkering with the baked oatmeal recipe some, I hope to have a revised, I love it more now version in a couple of weeks here. We just have to eat through the in between versions as I go!
I found my inspiration for these on Foodie Crush, which is just a beautiful blog with lots of great looking recipes. I had wanted something savory for those days we didn’t feel like baked oatmeal or fruit and yogurt and these looked perfect.
I followed the recipe pretty closely, but I think next time I will skip the bread, especially since as my eggs cooked, they puffed up and over and all over the muffin pan. And when I’ve had these at home, I’ve wanted toast with them anyway, so it was just a lot of bread. But if you are taking these on the go, you can keep the bread in.
The filling possibilities are pretty much endless, this batch had bell pepper and zucchini with some cheddar cheese on top. I am betting the next round will have some bacon in them since I picked some up this week. Whatever you have at home, dice it up and toss it in. You can’t go wrong with eggs!
Baked Egg Cups
Adapted from Foodie Crush
Makes an even dozen serving about 6
12 eggs (if you want to use the bread, I’d drop this to 10 eggs)
2 tablespoons half and half
salt and pepper to taste
3-4 slices bread, torn into smallish pieces (optional)
2 small bell peppers, diced
2 small zuchini, diced
1/3 cup cheddar cheese, grated
Heat your oven to 350.
In a bowl, whisk together the eggs and half and half. Add in the salt and pepper to taste and set aside.
Grease a muffin pan lightly with some olive oil and drop some pieces of the torn bread into the bottom of all the cups. Press the bread in lightly. Split the bell pepper and zucchini between all the cups, sprinkling it on top of the bread pieces. Pour the egg mixture into each cup. I used about 1/4 cup of egg mixture in each muffin cup with the bread which filled them to the top, you really onl want these 2/3 to 3/4 full to avoid spill over as they bake.
Top each muffin cup with a sprinkle of cheese and then bake for 20-25 mminutes until the centers are set. Eat right away or reheat on medium heat in the microwave for a few minutes until warm.