Wednesday, April 6, 2016

BROCCOLI AND CHEESE OMELET CUPS

*Affiliate links have been used in this post, which means if a few of you click on these product I may be able to buy a new mascara & a lip gloss so I thank you!!! :)




Every morning 7:30am sharp I abruptly wake up my 2-year-old. “Let’s go, your brother has school today.” He looks up eyes swollen and sleepy, “school today”. I grab him, his blanket, and run downstairs to find that my oldest still hasn’t put on his shoes. Every day, I tell you!

When we get back I usually like to have something already prepared so that he doesn’t have to wait. Or eat 2 bananas; I had to hide them behind the blender, what 2 year old can eat 2 bananas?

This is a quick breakfast that I throw together often for the busy weekday or game day mornings. Eggs/cheese who can resist, but this gives me a chance to sneak in some kind of green veggie.

INGREDIENTS:
  • 9 eggs
  • 1/4C Milk or Half & Half
  • 1-9oz package of frozen broccoli (thawed) & chopped into bite size pieces
  • 1C Sharp Cheddar Cheese (shredded)
  • 1/4C Parmesan Cheese (shredded)
  • ¼ tsp Pepper
  • 1 tsp Salt
  • Dash of Onion Powder
  • Dash of Garlic Powder


INSTRUCTIONS:

  • Preheat oven to 350 degrees. Line a 12-cup Muffin Pan with Muffin Liners
  • Crack the eggs into a bowl, add milk, cheeses, spices, and mix. After all of the ingredients are mixed well stir in broccoli.
  • Scoop enough egg mixture into each muffin cup to fill to the top.
  • Bake for 18-25 min. until puffed and set in the middle. 


I prefer to use pastured eggs & organic ingredients, but if you don't...no big deal. I don't judge! Give it a try, and let me know what you think below. 

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