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What to cook for breakfast is the biggest question of life. It should be filling, healthy quick and easy to make and above all tasty, only then everyone is happy and would eat the breakfast. We know how important eggs are for our diet and lifestyle, but how many times a week can we eat the eggs in the same old-fashioned forms like boiled, omelette, fried or scrambled. If you are wondering how you should cook the eggs to make everyone happy, here are a few recipes to solve all your problems.
1 and 1/2 cups shredded carrots
1/2 cup small diced red bell peppers
1/2 cup peas
1/2 cup corn
8 large eggs
salt and pepper, to taste
3-4 teaspoons of thyme
12 tablespoons shredded cheese of your choice
Preheat the oven to 180-degree Centigrade and grease your 12-cup muffin pan with vegetable oil. Set the pan aside.
In a large bowl add carrots, peppers, peas, corn (or you can also add your favorite vegetables and toss to combine.
Loosely pile about 3 tablespoons of vegetable mixture to each muffin cavity, or enough so that each is filled to about 2/3 to 3/4 full; equally distribute filling mixture among cavities until gone; set pan aside.
In a small bowl, crack the eggs and lightly beat with a whisk.
Add the salt and pepper, to taste, and whisk to combine.
Pour about 2-3 tablespoons of egg into each cavity, equally distributing among the cavities. They will be about 3/4 full after being topped off with egg.
Sprinkle some thyme on each muffin.
Top each cup with a generous pinch of cheese, about 1 tablespoon each.
Bake for about 18 to 20 minutes, or until muffins are set, cooked through, and are lightly golden.
They will puff in the oven, but sink upon cooling. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing.
Rim each cavity with a small knife to help dislodge muffins.
These muffins will keep fresh in an airtight jar for up to 1 week in the fridge; reheat gently in the micro or serve cold.
3 large tomatoes halved and deseeded
mixed herbs like thyme, rosemary, oregano of your choice
1/2 cup feta cheese, crumbled
extra virgin olive oil for dressing
toasted bread for serving
Preheat oven to 220-degree Centigrade
Place tomatoes on a baking sheet. Slice off a tiny bit off the bottom of each tomato to keep them level on the pan.
Crack eggs and gently place in the cavity of each tomato.
Season with salt and pepper. You can also add dried red pepper flakes for a little heat.
Bake for 6-7 minutes if you like your eggs runny. 8-10 for a soft set.
Remove from oven and top with your favorite herbs.
Crumble some feta cheese and put it on the top of each tomato.
Drizzle some extra virgin olive oil on top.
Serve single or paired with a crusty piece of toasted bread.
3 large eggs
1 + 1/2 cup egg whites
3 tablespoons ground flax seeds or chia seeds
1/4 cup feta cheese, crumbled
1 tablespoon onion (garlic) powder
1/2 teaspoon salt
1/2 teaspoon black pepper, ground
1 cup quinoa, cooked
2 handfuls spinach, coarsely chopped
1/2 cup sundried tomatoes packed in oil/water, rinsed, drained & chopped
Vegetable Oil for greasing
Preheat oven to 180-degree Centigrade, place cupcake liners into a 12 muffin tin and grease them with vegetable oil. Do not bake the egg muffins directly in the muffin tin, they will stick!
In a large mixing bowl, whisk eggs and egg whites for 30 seconds.
Add flax/chia seeds, feta cheese, onion (garlic) powder, salt, pepper and whisk to combine.
Add quinoa, spinach, sun dried tomatoes and mix.
Fill each muffin with egg mixture 3/4 full.
Bake for 20 minutes, remove from the oven and let cool for about 10 minutes.
Using a spatula, loosen the egg muffins from the muffin tin and slide onto a platter.
Surprise your family with these different egg preparations and you will see how happily they finish their breakfast.
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