They’re back!

Egg Cupcakes, that is!

Egg cupcakesI recently whipped up a batch of egg cupcakes for BIT and she loves them just as much as the Littlest Brewster did.

Aug.16.15.1

She was also very keen to share them with Ethan, who appreciated her generosity.

Aug.16.15.2In case you’ve never tried making these to have on hand as a quick and easy snack or meal, you should definitely make a batch soon. They’re nutritious, customizable, economical, and toddler approved. (Particularly if they’re dipped in ketchup. Because we all know that dipping sauces make everything tastier.)

Here’s a link to the original post on how to make your own egg cupcakes but I did things a little differently this time and it turned out great. If you don’t have the silicone baking cups or if, like me, you didn’t feel like using them this time because they’re kind of a pain in the butt to clean, your recipe will turn out just fine in a regular, well greased muffin tin. Also, I didn’t roast my vegetables and then chop them up in a food processor this time around. (I actually forgot I used to do that!)  I simply chopped everything up before hand, sauteed it in our big fry pan, let it cool, and then mixed it together with egg and cheese before filling my muffin tin. None of the pieces have been too big for BIT to manage, though she does have nearly a full complement of teeth.

Actually, let me be a conscientious blogger and post a recipe for those of you uninsterested in trying to merge the other post with my instructions above. So, for a dozen Egg Cupcakes, version 2.0, you will need:

-6 eggs or 1 carton of egg beaters
-About 4 ounces of meat (leave out if you want a vegetarian option; I will usually get one or two links of mild Italian chicken sausage from Whole Foods and that’s plenty)
-A couple of handfuls of chopped vegetables – zucchini, mushrooms, onions, bell peppers are all delicious, though this is a good way to use up whatever you have on hand
-1 cup of shredded cheese

To make:
-Preheat oven to 350º and heavily grease a standard muffin tin (or use liners).
-Saute your meat and veggies all together in a big pan; throw in some herbs and spices if you’d like (I usually use garlic + an Italian herb blend, but maybe try a curry cupcake? Spicy chili powder? The sky’s the limit!) Once they’re cooked, let cool slightly.
-In a big bowl, mix your meat/veggies, eggs, and cheese. Spoon into the muffin tin.
-Bake for approximately 15-20 minutes or until done.

After cooking, pop them out of the tin, let cool, then freeze to have a handy meal or snack option available any time.

This batch had zucchini, mushrooms, onions, garlic, chicken sausage, cheese and eggs. I think I’m going to make another batch soon and use up some of the peppers we’re drowning in, maybe with some black beans instead of meat for a protein-packed vegetarian option. Happy eating!

 

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