Teacup Eggs

These cute little teacup omelets take

 just about 2 minutes to make.

Assemble each teacup egg anyway you like

 it and pop it into the microwave.

A very fast breakfast, perfect little lunch or 

even dinner.

 Today I used leftover salsa and cheddar-jack

cheese and a dash of hot sauce.

  Everyone can make their own eggs with
 their favorite ingredients. This is a good time
to use that little bit of leftover vegetables
from dinner; like spinach, mushrooms,

 asparagus, broccoli, onions, peppers, along with

 fresh tomatoes, scallions, basil, and any cheese;

 cheddar, Swiss, mozzarella, feta, anything!

 I can even make these on our road 

trips in the van's microwave.

Teacup Eggs

(for each teacup)

2 eggs

2 T milk

salt & pepper

2 T cheese

2 T favorite fillings

Rub the inside of the teacup with oil

or butter. Crack the eggs into the cup

and whisk with a fork. Mix in the milk.

Stir in your choice of toppings: 

cheese, leftover cooked vegetables, 

spinach, mushrooms, peppers,

scallions, etc. No need to measure 

just don't fill more than 3/4 full. 

Micro for 45 seconds, 

remove and stir gently then return to

 microwave for another 30-45 seconds,

more or less until puffed and no longer

runny. Remove carefully.

Enjoy!

tip: You can also use ramekins or bake a large

batch of them on a baking sheet

in a 350º oven for about 15-20 minutes,

until golden and puffed.

Links: Rattlebridge Farm, Between Naps On The Porch,