In case you’re feeling a bit of a sugar buzz–here is some nice, soothing, protein to balance things out a bit.
Egg Toast Cups
Ham or sausage or bacon or NOT
Whatever else you put in scrambled eggs
Lightly butter each slice of bread and cut off the crusts.
Hold the bread–as shown–over a muffing tin.
Pinch slightly and press the bread down into the muffing cup.
Toast in the oven at 350 for about 15 minutes–until browned.
Fill with a scoop of scrambled eggs mixed with diced ham and a bit of cheese. The cheese is important because it holds the eggs together so that they don’t spill whenever you take a bite.
Have a good weekend and I promise—no more food for a while. We’re about to burst over here!
Week 4 Food Storage Prompt
100 count Multiple Vitamins