REAL, FRUGAL, HEALTHY, and FUN!!!
I’m posting this recipe under breakfast, however, we ate these babies for lunch. Breakfast food is my favorite. My breakfast has to be breakfast food, but hey, my lunch and dinner can be breakfast food, too. These were a lot of fun. I made them with my oldest boy. Actually, that’s not even true. He made them. I supervised. All of the vegetables are optional and can be substituted with others. I’ve listed the ones my son used to make the ones in the picture above, though you can see, I marked them all as optional. Like a pizza, these Eggs 2 Go are very versatile.
1/2 cup full-fat coconut milk
1 Tbsp dried chopped onion
1/8 tsp pepper
1/4 tsp salt
1/4 cup chopped tomato (optional)
1/4 cup chopped spinach (optional)
1/4 cup chopped green chilis (optional)
1/4 cup chopped green pepper (optional)
Directions: Preheat oven to 350′ and line muffin pan with 12 cupcake liners. For best results, lightly spray the liners with spray oil so they don’t stick. Mix eggs, full-fat coconut milk, onion, pepper, and salt. Divide chopped veggies among the cupcake liners. Pour egg mixture evenly over each one. Bake for 15 minutes. Enjoy warm. You can also freeze them and heat them up for a quick on-the-go breakfast.
You can watch my son take you through the process of making them, here. He also shares his childhood wisdom on why a little guy should learn to cook.