In addition to my post this week, my friend Lane is posting a fancy egg bake he made recently. And just to make it "three for three," I am also including an egg bake my nephew Josh made a couple of weeks ago. He's been eating healthy and getting ripped by eating eggs and working out.
Josh used 24 jumbo eggs, 2.5 lbs ground beef, 2 handfuls chopped spinach, and 1 lb of pepper jack cheese! I need to replicate this beauty some time soon. I love spinach, and meat, and cheese. Apparently good taste runs in our family!
And now for my contribution. This week I had leftovers from making homemade pizzas on Friday night, and an onion in the fridge.
I had a small package of sliced mushroom, one and a half green peppers, and a large onion.
I diced the peppers and onions and sauteed them with a couple tablespoons of butter.
My sister suggested I try making cupcakes for variety. This was a new pan so I baked it with some coconut oil to season the crockery. After about 20 minutes I removed the pan from the oven and added the filling.
About 2/3 full is plenty.
There's too much filling for the cupcakes, so I used a small cake pan for the extra.
The egg seasonings are the usual suspects. 18 eggs, heavy cream, garlic powder, cayenne, salt, and pepper, blended together with a whisk.
I used a ladle to measure consistent amounts of egg mixture into each cup. But then it was too much so I removed a couple of tablespoons from each cup with a spoon.
Once I was happy with the volume, I added a large pinch of cheddar cheese to each cup.
It was an 8 oz package of cheese, so I still had plenty to spread on top of the cake pan too.
After baking them at 350 for about 1/2 an hour, these guys looked delicious.
Nice and fluffy at first!
The wight of the cheese eventually caused them to collapse as the cooled..
"Behold the power of cheese." These cupcakes are delicious. I still have a few avocados left too, so I'll probably combine them too. And at some point I suppose I need to clean this pan. Wish me luck!
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