The dinner selection process is an entirely random affair at our house. I would love to be the kind of person who has a weekly meal plan and coordinating shopping list, but I’m just not there yet – so on most days I’m slightly ill-prepared.
I had it in my mind last week that I was going to try an egg recipe I’d pinned months ago on Pinterest. It was a cute little picture of eggs in a muffin tin with a “must-try” slogan advocating how easy and versatile the meal is both hot and as leftovers. Perfect. I even had a full dozen eggs on hand.
Of course when I went to actually retrieve the recipe it did not exist at the other end of the link because it was pinned incorrectly :(.
So I made my own.
Basic Eggy-Cakes Ingredients
Makes 18 Eggy-Cakes | 50 Calories | 3.1g Total Fat | 1.8g Total Carbs | 0.2g Dietary Fiber*
1 dozen eggs
1/2 cup red pepper puree
1/2 cup carrot puree
1 tbsp baking powder
1/2 tsp pepper
1 tsp salt
1 1/2 tsp garlic powder
1/2 cup milk
*Values calculated with the RecipeBuilder app
Additional Toppings (to taste)
1. Preheat oven to 350F.
2. Beat eggs in a large bowl.
3. Add red pepper puree, carrot puree, baking powder, pepper, salt, garlic powder and milk. Mix well.
4. Pour egg mixture into a cupcake pan that has been prepped with cooking spray. Each well in the pan should be 3/4 full.
5. Add toppings to each well of the cupcake pan as desired.
6. Bake for 30 minutes.
I’ve been eating these all week – either breakfast or lunch – and they are fabulous. They’re yummy and filling and a super easy meal to reheat. All big wins for this momma :).