INGREDIENTS
8 eggs
1/2 cup milk
1 teaspoon baking powder
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon black pepper
cheese, grated or cubed, whatever your favorite is
optional: cooked pepperoni, chopped
1/2 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 large tomatoes, chopped
1. Preheat oven to 375 F degrees. Grease a 12 cup cupcake tin.
2. Saute the onion, peppers and tomatoes in a large frying pan.
3. Mix together the eggs, milk, baking powder, oil, salt and pepper.
4. Place a table tablespoon of the sauteed vegetables into each cup cake tin. Next, layer in a tablespoon full of grated or cubed cheese, (add optional pepperoni). Finally, pour the egg batter into each cup cake tin until just full. Bake for 20-25 minutes, or until the tops of the egg cakes turn a golden brown. Remove from oven and allow to cool for about 5 minutes before serving.
If you make enough in advance, you can freeze them, or store the egg cakes in the fridge for up to four of five days, and enjoy them daily for breakfast.
