Makes 12 muffins. Bake at 350F for 25 minutes.
Into a 4-cup measure:
8 eggs and enough stuff to make 3.5 to 4.5 cups
Starches: bread crumbs, quinoa, baked potato
Vegetables: sauteed kale, spinach, little onion. broccoli?
Bottled Vegetable: roasted red pepper, salsa, sun-dried tomato, artichoke heart?
dairy: shredded cheese. a little milk or cream.
Keeps in refrigerator for four days for quick microwave breakfast.
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