Hi there! I always find breakfast to be an easy meal to whip up without having to buy extra ingredients since we always have eggs.
Ingredients (change quantities to suit your needs)
- Red/orange sweet peppers
Step 1: We haven’t used our eggs in a while so I had to make sure they were still good. I heard that if your eggs don’t float in a bowl of water, they’re still good. I tested them out and they didn’t float! Everyone is still in good health several days later so I’d agree with the results of the test.
Step 2: Put eggs in bowl with salt, pepper and a splash of milk and whisk away. I used 6 eggs, but you could easily change the quantities to whatever suits your fancy.
Step 3: Cut garlic, sweet peppers and onion into small pieces that won’t since to the bottom of your egg mixture.
Step 4: Mix vegetables in with egg mixture.
Step 5: Grease muffin tin and put egg mixture in muffin tin. I only filled them about 3/4 full so it wouldn’t overflow when cooked.
Step 6: Bake in oven on 350 for 20 minutes.
Step 7: Take your egg bake out of the muffin tins. I put seaweed around a couple of the egg bakes, but they just got soggy from the moisture in the eggs so I wouldn’t recommend it.
Step 8: Make a fun design with what you have!