Egg-cellent Egg Bites
Tools
| Baking sheet |
| Cutting board |
| Handstand Kitchen serrated knife (parent supervision!) |
|
Whisk |
| Large (2 cup size or larger) liquid measuring cup |
|
Handstand Kitchen silicone cupcake mold Oven mitt |
Ingredients
| 5 large eggs |
| Splash of whole milk (a little less than 1/4 cup) |
| Shredded cheese (your choice of flavors!) |
| Fresh spinach leaves, chopped |
| Fresh tomatoes, chopped |
| Salt and pepper, to taste |
| (NOTE: * Add or substitute any of your favorite ingredients!) |
Instructions
| 1. Preheat oven to 350°F. |
| 2. Using knife and cutting board, carefully chop the fresh tomatoes and fresh spinach (or add any other fresh chopped vegetables or meats that you like!). |
| 3. Whisk the eggs and milk together in the large measuring cup. |
| 4. Whisk in some salt and pepper (to taste ) to the egg mixture. Stir the fresh chopped vegetables into the egg mixture. |
| 5. Place the cupcake mold onto a baking sheet and carefully pour the egg mixture into each cupcake cavity. |
| 6. Bake in the oven for 20-30 minutes. |
| 7. Using oven mitt, carefully remove and place mold on cooling rack. Allow to cool for 5-10 minutes. Carefully flip over to unmold...and enjoy an egg-cellent breakfast adventure! |
