Egg cupcakes to go

All of my clients who are teachers are headed back to school this week…And in an effort to streamline their morning breakfast routine—I recommended this recipe.  It is simple, real food.  It can be made on Sunday, and reheated each morning on the way out the door….and hey…with a name like Egg Cupcakes…your kids will eat it too!

10-12 eggs

6-8 slices of cooked bacon, crumbled

2 zucchinni/squash, grated

1 red onion, grated

1/4 cup sun dried tomato, diced

Salt and pepper, garlic salt

Preheat the oven to 350 degrees.  Grease your muffin cups (the silicone type works best for me).  Using a box grater, grate the zuchinni and red onion (both of which came out of my CSA box this week!).  Whisk your eggs till blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking.  Using a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup.  Bake for 20-25 minutes, or until egg is set in middle.

This batch made 18 Egg Cupcakes.  You can vary the ingredients to match what you have on hand…diced ham, ground beef, chicken sausage.  I also use roasted bell peppers, broccoli slaw and add a dash of hot sauce for a different flavor all together.  This recipe was modified from “Vegetable Quiche Cups to Go” out of the South Beach Diet Cookbook.

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Written by Natalie

Natalie Taylor has been participating in sports and fitness activities for over 25 years. She was both a competitive gymnast and swimmer and these activities led into coaching jobs as she earned her degree in physical education. Natalie is a graduate of the Chico State teaching credential program and has been teaching physical education or coaching for nearly 20 years. She has coached both High School and Junior High Volleyball, and the Cross Country and Track and Field intramural program at the local junior high school. Her interest in running and triathlons as well as her background in gymnastics create a superior combination for clients wanting a balanced workout of endurance and strength or clients interested in supplementing their endurance activities with much needed power/speed training and oft neglected flexibility. Finding time for fitness isn’t always easy—however, in just one hour with Natalie you will work multi-joint strength development, speed, stamina and flexibility. What keeps clients coming back? Every session is unique, so boredom never stands a chance! Natalie holds her NSCA CPT, as well as a variety of Cross Fit certifications. Natalie will help to make fitness a functional and successful part of your life.

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3 Comments

  1. eggs is very cool!wis vegetable

  2. Preheat the oven to F50-531 350 degrees.  Grease your muffin cups (the silicone type HP0-D07 works best for me).  Using a box grater, grate the zuchinni and red onion (both of which came out of my 1z0-451 CSA box this week!).  Whisk your eggs till blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking.  Using 640-460 a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup.  Bake 650-195 for 20-25 minutes, or until egg is set in middle.

  3. Preheat the oven to F50-531 350 degrees.  Grease your muffin cups (the silicone type HP0-D07 works best for me).  Using a box grater, grate the zuchinni and red onion (both of which came out of my 1z0-451 CSA box this week!).  Whisk your eggs till blended and then add the grated veggies, bacon, and sun dried tomato. Season to your liking.  Using 640-460 a measuring cup, scoop about 1/4 cup of the egg mixture into each prepared muffin cup.  Bake 650-195 for 20-25 minutes, or until egg is set in middle. 70-630 \ ST0-91W \ JN0-522 \ 640-461 \ HP0-J43