MINI EGG BAKES
Ingredients:
6 Eggs 1 cup of chopped veggies: asparagus, spinach, and/or green pepper are good choices
¼ cup red bell pepper, chopped (optional)
¾ cup shredded cheese: cheddar, cojak, pepper jack or your own favorite.
1 small onion, chopped (maybe some minced garlic, too!)
½ cup skim milk
Season salt/pepper to taste
Directions:
Heat oven to 350. Beat eggs and milk in a bowl until blended. Add cheese and veggies. Spoon evenly into 12 greased muffin cups or ramekins.
Bake until just set, check at 15 minutes but usually takes
20-22. Cool on rack for 5 minutes and remove from cups. Eat right
away or store covered in the refrigerator. Reheat by microwaving for 30
seconds or so. They will keep for a week if properly stored and can also
be frozen if you want to make several to have on hand. (It’s also a great
after school snack!)
Submitted by Karen Trom, Fitness Department on 7/23/2014
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