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Tuesday, July 19, 2011

Egg Cupcakes, so easy to make, so good to eat!

This is the perfect breakfast for people on the go like myself. I make about 2 dozen at a time and they last a couple of days.

4 slices canadian bacon chopped
3 mushrooms chopped
1 small sweet potato chopped
1/2 jalapeno chopped
9 eggs
1 cupcake tray for 12 cupcakes
organic butter

Saute the first 4 ingredients in butter until the sweet potato is soft. Put in a bowl to cool. In a seperate bowl crack the 9 eggs and whisk til scrambled. Add the sauteed mixture to the egg mixture and mix with a spoon. Lightly grease the cupcake tray with butter. Pour the egg mixture a little more than halfway full in each cupcake compartment. Bake at 350 degrees for about 20 mins., or until the eggs look firm. Remove, cool and enjoy. This can be made with so many different ingredients, this just happens to be my favorite combination. Let me know how creative you can get!

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