Between work and family, life can get hectic.
I’m not a quick and productive person. Some people can handle it all. But not me. I get stressed pretty easily. I get upset thinking about all the things I have to do. I have to breathe and refocus.
These are not very pretty. But they are tasty, and I like having them around for a quick breakfast. If I make a dozen at the beginning of the week, I have enough for the rest of the week. I like to eat them cold, even, and after school, even.
Perspective can change everything for me. I try to remember that.
Because even if you step back you can find a lot of things you might need to deal with, and there’s just too much to deal with right now.
But sometimes it’s better to step back and take it all in.
(Amaya’s class self portraits)
Rather than focusing too much on the detail.
At least she’s proud of her teeth.
Egg Cups (makes 12)
(aka One of the few things I like on the South Beach Diet, but I’m really sick of eggs.)
- 1 1/2 Cups chopped veggies (like, cooked broccoli, uncooked bell pepper, un/cooked onion, raw mushrooms, tomatoes….)
- 2/3 Cup shredded cheese (more if you’re lucky and not on a diet)
- 1 carton 16 oz egg beaters product (alternatively, 8 eggs)
- 1 egg
- 1/4 C milk
- 1 tsp salt
- pepper to taste
- 12 strips turkey bacon (I had bad luck with regular bacon)
- Heat the oven to 375 degrees and spray a 12 part muffin tin with nonstick cooking spray. Stir together in a medium bowl 1/4” cubed chopped veggies with cheese, eggs, milk, salt and pepper.
- Line the inside of each muffin space with a strip of turkey bacon. It will kind of loop around like a circle and should stand up fine. It will overlap on the ends.
- Spoon in the eggs trying to evenly space out the liquid and the veggies. Don’t fill too full because the eggs will rise a little, although it’s ok if the veggies stick up out of the egg mixture. If there’s any left you can discard.
- Bake for 16-18 minutes or until the eggs are set.