The show season starts for us on Saturday, September 26th at the 30th Annual New Cumberland PA Apple Festival. That means up at zero-dark-thirty, over the road for an early set-up and open for business by 9:00 AM. But like any army, the Flaxie Packs army moves on its belly– so, no matter how much of a hurry we’re in, we’ve learned its worth it to eat a lowfat but protein-packed breakfast. These Healthy Egg Cups can be made in advance, warmed up in the micro and even taken on the road if time runs short– delicious and portable! (On show mornings, we leave out the breath-busting onions and garlic!)
Preheat your oven to 350. Spritz a 12-cup muffin tin with cooking spray.
Heat up a little olive oil in a non-stick pan. Add in any veggies you want– peppers, spinach, mushrooms–whatever you’ve got in the ‘fridge will work fine. Cook for 5 minutes or so, until the veggies are soft and tender. Shred up a little lunchmeat or cube some leftover ham if you have it. Some people like to throw in cheese, but we usually leave that out for a lower fat alternative. This recipe is really forgiving, and lots of combinations taste great. Salt and pepper the mixture to taste.
Whisk 8 large eggs in a 4-cup Pyrex measuring cup. Stir in the veggie mixture. Pour into the muffin tin. Bake for around 15 minutes. Let cool slightly. Remove to cool on plate. Can be kept in airtight container 3-4 days.
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