Sunday mornings are supposed to be rather leisurely at our house. Most mornings in the week we are rushing to get out of the door for work or a morning long run on Saturdays. On Sundays though, no rules apply. My daughter’s class is not until mid-morning so we all get to have breakfast together, preferably outside if weather permits. Being in the Midwest, we all have this uncontrollable urge to be always outside in the backyard if the temps are tolerable. More so for the younger one. That’s how I know she is definitely mine 🙂
These baked eggs are perfect for a breakfast to go or just eating while you are taking a stroll in the garden, planning out your day. They are even perfect for a car ride.
The following recipe makes about 10 mini baked eggs which are enough for me and my younger daughter. If you are making it for a family of four, I suggest you triple the recipe.
Vegetables about 1 cup – cut small
Cilantro 2 Tbsp cut
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt and Pepper to taste
I used Red Pepper, Green Onion and Mushrooms for veggies. Feel free to use whatever veggies you like.
Preheat over to 350 degrees.
Line a mini cupcake pan with cupcake liners and spray the liners with Pam spray (or any other oil spray) on the inside to prevent eggs sticking.
Mix the vegetables and spices together. Add Salt and Pepper and mix. Add the Eggs to this mixture and whisk rapidly for 2 to 3 minutes. With a spoon, pour this mixture in cup cake liners. Bake for about 15 to 17 minutes until the eggs are firm to touch and are golden on top.