I found this idea on Pinterest and then closed the app before I pinned it and couldn’t find it again. SO, I can’t take credit for it, but my kids and I both loved it so I wanted it somewhere permanent where I could share it and come back to it if needed.
I have two growing teenagers and a five month old baby, so I need to make filling meals – quickly.
Here’s what I did:
•Preheat oven to 350 degrees F
•Spray muffin pan with cooking spray.
•Add whatever fillings you would like, if any. We used fresh spinach ripped up in pieces. We will be trying bacon pieces and cheese in the future.
•Crack egg into each cup.
•Season with salt, pepper, whatever you like (I love cayenne on my eggs!)
•Bake time is going to depend on how you like your eggs. I like mine WELL done so they were in for about 22 minutes.
We ate ours with toast (and salsa for my son) but they’d be even better with an English muffin.
Living with oral allergy syndrome can stink. I don’t get to eat a lot of the fresh fruits and veggies that I love and the ones I can eat fresh aren’t always my favorite. In fact, even though I loved cantaloupe as a kid, I can hardly stand it now. So while it’s in season and on sale I’m trying to find new ways to eat it. My daughter and I already tried cantaloupe blueberry smoothies, which were great. Tonight we tried this salsa with OJ marinated pork chops for dinner. I thought it was awesome and got good reviews from the family. Husband thought it was missing something when it wasn’t eaten with the meat. I thought it was definitely worth sharing! Fresh, healthy and not cantaloupe-y. We also didn’t find it to be very spicy with 1 1/2 jalapeños. Serve with pork or fish.
Adapted from Good Housekeeping’s Line-Fighting Salsa recipe.
1 red onion
Add to large bowl & mix with juice of one lime & 1/4 t salt.