Every week, I end up talking to my clients and not to mention my extremely busy sisters. At least one person rolls their eyes and sighs at the idea of having to go home and make lunch or cook up dinner. And believe me, I know how they feel. When I get home and the baby is crawling around my feet or making his way to the dogs water dish, the last thing I want to do (or am actually capable of doing) is open up the fridge and figure out what I can make to satisfy the growling in my stomach.
Between our 2 1/2 year old son and 4 month old daughter, the new business, and school, it is so difficult to bring myself to cook during the week. Nowadays, I like to get a ton of my cooking done on Sundays. So every week, I buy a carton of organic, free-range eggs and make 12 egg cups. Every week, I fill it with a different veggie and cheese to get some variety.
Some weeks it’s asparagus and gruyere while others it’s broccoli and cheddar. These are great for breakfast, lunch, or a post-workout snack along with a slice of whole grain toast, roasted potatoes, or some quinoa!
Ingredients
12 eggs
1/2 cup milk or milk-like liquid
12 cubes of your cheese of choice
your choice of cooked vegetables chopped up (broccoli, peas, corn, asparagus, cauliflower etc.)
1 tsp salt
1 tsp pepper
Directions
Preheat oven to 350 F. Spray a 12 cup pan.
Crack all eggs into a bowl with the milk, salt, and pepper and whisk together.
Distribute the egg mixture into the twelve cup pan, making sure all liquid in cups are around the same level.
Fill each cup with the vegetables and cube of cheese in each.
Bake the eggs in the oven for 30 minutes.
Allow time for eggs to cool – they will be puffed up when you take them out of the oven and will fall as they cool.
Enjoy!