Food Friday

I'm always looking for quick and easy but nutritious breakfast ideas. When I saw this recipe for Egg and Veggie Cupcakes in Barbour's Quick and Easy Freezable Meals cookbook, I was intrigued. My 3.5-year-old Jodi doesn't normally love eggs, but she does love broccoli and she, of course, adores cupcakes. So we tried them. I love them, my 1-year-old Lilly loves them, but unfortunately even "cupcake" in their name didn't convince Jodi to love them. Oh well. :)

I do recommend trying these out. I wasn't impressed with the texture of them after re-heating in the microwave, but that can be expected with anything heated in the microwave, I guess. I still think they taste great and are an easy, yummy way to pack some protein and veggies into your morning meal...or anytime!

Here's the recipe:

Egg and Veggie Cupcakes
2 cups mushrooms, chopped
1 small sweet onion, chopped
3 tablespoons butter
2 cups broccoli florets
Salt and pepper to taste
10 eggs
1/ 8 teaspoon water
1 cup sharp cheddar cheese, shredded

Sauté mushrooms and onion in skillet with butter. Add broccoli and stir for 5 minutes over medium heat. Season with salt and pepper. Fill greased cupcake pans half full with mixture. In separate bowl, beat eggs with water. Add more salt and pepper to taste. Pour over vegetables in pans and sprinkle with cheese. Bake 10 minutes at 350 degrees. Place each cupcake in sandwich bag, seal, then place a dozen in large freezer bag.

To serve: Microwave frozen cupcake on high for about 90 seconds.