2024 June 10 What’s cooking?

Egg Muffin Cups for a good, quick breakfast.

I start my job as a Horticulture Assistant at the Zoo tomorrow! Work starts at 6am, so I want to have some good food ready to go for breakfast and lunch. I’m going to try to incorporate things I’ve grown myself in the future, so here is what I’m making: 

Egg Muffin Cups - I loosely used this recipe

I checked my eggs by putting them in water because I didn’t know how old they were. All good, no floaters. I used eleven because some were small and it’s all I had.

These are the veggies I had on hand. Only the chives are from the garden unfortunately. Hopefully I’ll be producing my own soon. Chives, Pepper, Onion, Spinach, Tomato. I also shredded some cheddar. 

Pretty orange yolks whisked together. I threw in salt, pepper and random spices. One was called”Salt Free” from Penzys. Good company. 

Seeing how they turned out, I could have filled all the holes less high. Live and learn. I put cheese on top of this. The lower filling would give the bonus of more cheese space. Next time.

350 degrees. 20 minutes (since the were so full, they needed 30 minutes. If I filled the holes less, I bet 20 minutes would do. 

Final result: not bad. I put 3 in the freezer and one in the fridge for tomorrow. 

I ended up chopping more of the same for lunch wraps.