Sunday Baked Eggs- Your way!

The best days of fall are Sunday mornings home with no intention of rushing out the door for work, school, meetings, appointments, or errands. Fall is a time to slow down and catch up on the little things that make our souls sing. If you can’t tell fall is my favorite season! 😉 I always use fall as my new year, my time to renew, refocus, and find time for self-care. Which I neglect quite often through most of the year! But one of my favorite things is to play in the kitchen most of the day on Sundays. There is nothing better than football on and truckin away in the kitchen with new ideas and new recipes in hopes for a blog post to come out of it!

My kiddos love the kitchen I can’t keep them out of it whether it’s raiding the cabinets and refrigerator or to help me prep, stir, or cook. So this Sunday I decided to dig back in the cabinets and pull out the Le Creuset souffle cups and let the kids make their own baked eggs. So we ran out to the garden to gather some herbs and tomatoes, an onion, and then dug through the fridge for some aged gouda and oyster mushrooms. My eldest chopped them up and set little piles out on a cutting board so everyone could build their own.

I think they came out perfect! And everyone got to be apart of the process (even the hubs helped with the dishes! Winning!) and put in what they wanted for each! Super easy, fast, and you can even get some help in the kitchen! I think the baby was the happiest, she had her hands in the whole thing trying to get them down as fast as she could! Success!! (She is my biggest food though) 😉

So here ya go all the details and everything you need. This would even be perfect for a weekday night if you’ve got sports, kids events, or nightly adult responsibilities and dinner seems to be the biggest drag for the day! Remember you can use your favorite ingredients to make your own special baked eggs

Ingredients: (Serves 4-5 people)

  • 1-2 eggs per souffle dish (depending on how big your cups are)
  • 6-8 cherry or smaller tomatoes diced
  • 1 oyster mushroom chopped
  • 1 Tbsp fresh chopped chives
  • 1 Tbsp fresh chopped rosemary
  • 1/4 small onion chopped
  • 2 Tbsp aged gouda chopped into chunks
  • Salt and pepper
  • Olive oil or coconut oil spray

Directions:

  1. Place souffle cups on a baking tray and then spray the inside of the souffle cups.
  2. Break 1-2 eggs into each cup, add a pinch of salt and pepper
  3. Add your favorite ingredients to build your own
  4. Bake at 350 degrees for 17 minutes.
  5. Eat them out of the cups or spoon on to a plate!

 

 

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This entry was posted in Food, Recipes and tagged , , , , , by Farm, Foodie and Fitness. Bookmark the permalink.

About Farm, Foodie and Fitness

Kelly Roberts is a Healthy Living Advocate. She is the owner and CEO of Beach Pilates and Wellness and Farm Foodie Fitness. She is a Certified Holistic Health Coach and received her training from the Institute of Integrative Nutrition in New York City. Fueled by passion, she founded her holistic health practice, Farm Foodie Fitness. She educates and teaches her clients and the community the life changing benefits of nutrition and living a healthy lifestyle. Her practice consists of corporate and private clients from all across the country. Kelly is also the owner of Pilates on the Beach in Ocean City, Maryland and Bethany Beach, Delaware. She offers classes out on the beach for locals and visitors from May to September. She is a Certified Pilates instructor by world renowned Body Arts and Science International. BASI Pilates ®. For the past ten years, she has specialized in Pre and Post-Natal, athletes, rehabilitation, and clients with chronic illness. Kelly also offers private one-on-one sessions, as well as semi-private sessions. Kelly first discovered Pilates twelve years ago after a serious car accident left her with debilitating back and neck pain. She incorporates the Pilates method into her teaching and daily practice to maintain movement, a healthy lifestyle, and to live pain free. Kelly holds a Bachelor of Arts in Communications from Salisbury University with a concentration in Mass Media. Her passion for nutrition and food lead her to Alissa Cohen, where she studied to become a Certified Raw Chef. She enjoys incorporating raw foods into her diet and sharing her knowledge with her clients, friends, and family. She offers private and group cooking classes, food demos, and has also been a private chef to a number of families. Also a Certified Master Gardener, she understands the importance of fresh, local foods, and knowing where your food comes from. Kelly offers gardening knowledge, advice, and hands on training through community gardens. She also teaches elementary children the benefits of nutrition and how growing your own food through edible school yards. Kelly is also a published author; her fiction novel, "The Road to Chianti" and her summer and winter cookbooks, "Farm Foodie Fitness Homegrown.” She has been featured in Mind Body Green, Charleston Home Magazine, and many other publications. Kelly recently released her first fitness DVD "Beach Pilates and Wellness, Pilates Mat Workout." She also has a successful health, nutrition, fitness, and organic gardening blog. Make sure to check it out! www.farmfoodieandfitness.com. When Kelly is not running businesses she's chasing her two little ones. Contact Kelly to book seminars, demonstrations, book signings, or speaking engagements.

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