Uuughhh so I know I have been SUPER slacking on this whole updating my blog thingy. It’s just that I have this magic laundry that multiplies every time you wash it and I think my dishes came from the same magic factory because get this…..I will wash them ALL…then I go upstairs and come back down and there are like 74 billion dishes in the sink. Crazy, right? So that combined with the fact that apparently I have to feed my tribe everyday has been keeping me pretty busy….Oh and I’m completely in charge of their education as well. Wait, have I mentioned that I picked up a part time gig at the Moringa Tree? Yea so, I’m pretty sure I’ve earned the right to wear a cape everywhere I go…just not sure it will go well with the rest of my wardrobe.
So the one thing that hasn’t changed around this zoo, and I’m sure never will is that I still LOVE to cook, and try new things and make mealtime exciting for my little (not so little) clan. The weekends are my favorite to experiment because we have just a little more time. Usually though, we sleep in a little longer so guess what that means? BRUNCH!!!!! Ahhhh, not sure why brunch excites me so much but it does….whoever thought of combining breakfast and lunch is a super dope soul. Maybe we can call it something different….Leakfast…okay, nevermind, we’ll just stick with brunch…..for now. So the last time I made brunch…..yeeee…..so exciting….I made these egg cups. We usually buy 164,000 eggs at a time so we ALWAYS have those on hand…and other than that all you need is veggies,whatever veggies you want. Spinach, tomatoes, onions, broccoli, mushrooms, kale….whatever and you can add any meat you want to it.Some good choices are bacon, ham, chicken or turkey. I kept half of mine vegetarian and added diced turkey breast to the other half.
Okay I know you guys are anxious to know how to make these delicious babies. It’s really pretty simple. First you need a muffin tin…or cupcake baker like my 4 year old calls them. You’ll want to grease the pan lightly with organic coconut oil and that add your veggies and meat.
In a separate bowl mix eggs and add pink salt and pepper as desired. Then just pour eggs into the “cupcake bakers” right on top of your veggies and/or meat. If you have kids helping you they WILL pour too much and they WILL make a mess and then cry until you tell them it’s okay and that they are the best little junior chef you’ve ever seen.
Now these bad boys are ready to go into the oven. 350 degrees, for 20 minutes….about the amount of time it will take to fold a load of laundry…and then watch your kids destroy your neatly folded piles minutes later. Whatev.
Happy Brunching to you all!!!!!!!