We don’t claim to be super healthy eaters – we do eat healthy a lot of the time, but plenty of times we don’t! – but we do like these two things and make them often.
Mixed roasted veggies: onion, mushroom, red/green pepper, sweet potatoes, parsnips, carrots are all good. We just use what we have. This time was most of the above.
Usually I spray them with olive oil or use Wildtree grape seed oil or seasonings. I put the sweet potatoes, carrots, and parsnips in earlier since they are harder vegetables and add the others after they are softened. They smell and taste great! Goes with nearly anything.
I’ve been making a pan of these baked egg cups each week to keep in the refrigerator and warm up for quick breakfasts. Each time they can be different, just add whatever you like.
- 10 Eggs, beat and add a little water to thin
- Salt & pepper to taste
- Add in whatever ingredients you want:
- fresh chopped spinach
- crumbled bacon, turkey/beef/Italian sausage or ham
- feta or cheddar cheese
- red pepper
Fill 12 muffin cups and bake at 350 for about 20 mins. They puff up and then will sink down as they cool, but they warm up great in the microwave (about 20 secs) and you can eat them on the go for breakfast or a snack.
Other yummy things this week:
Banana Bread|Recipe here
(regular chili made with ground chicken, tomatoes from our garden last summer)
Gingersnap cookies | Recipe here