6 large eggs
¾c half and half
⅓c corn flour
1t baking powder
1t baking soda
salt and pepper
chili powder - cumin*
1 med. tomato
1c carrot matchsticks
1 med. broccoli crown
¾c green onion-shallot
some chopped cilantro-parsley
4-6 slices American cheese
a little grated parmesan cheese
In a medium bowl, whisk the eggs with the half and half. In another bowl, combine dry ingredients with a clean whisk. *(eggs and cheese go well with these warm spices - try a little of each if you're feeling adventurous - they create a nice Tex-Mex flavor) Pour the egg mixture into the dry ingredients, whisking until smooth.
Dice the tomato and broccoli, break up the long carrot matchsticks and combine this group in medium bowl. Spray muffin pans with oil, then put a spoonful of the vegetables in each one. Cut the American cheese into squares for however many muffin cups you've filled, putting a square on each. Ladle on the well-mixed egg and dry ingredient mixture. Top each with a nice pinch of parmesan cheese. (these were what I had in the fridge - an easier way would be to just sprinkle your favorite grated cheese on top.) Bake in a preheated 350° oven for 20 minutes. My house is now wonderfully scented! Extra Vegetables = Salad for lunch, with a bowl of hot Scotch Broth!! Mmmm!
When cool, put them in a zip type plastic bag in the 'fridge, or frozen for another time. This is not one of my 5 or 10 minute breakfasts! It's labor and time intensive, but today I was awake at 4 am. Putzing in the kitchen is a good thing, here in my Little-House-On-The-Creek, on a -22° day, with even colder windchills. Stay warm and safe all my Fellow Northerners! . .Lin
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