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So I’ve been seeing these on Pinterest as one of the top low-fodmap breakfast items, so I figured why not try making them?! I had them this morning and they’re darn good.
I based it off a recipe online, with some eyeballing measurements and adjustments. 😉
this recipe makes 8 regular-size muffin tin egg bites.
🥚INGREDIENTS
- 6 eggs (could probably do 7-8) for more full cups
- chopped spinach
- bell pepper (I used red because it was on sale 🙃)
- crumbled bacon (can cook it our be quick with bacon bits)
🍳 THE RECIPE
🔥 Pre-heat oven to: 350deg.F
⏲️ Prep: 5-10min (more like 10 if you’re a slow chopper like me)
⏲️ Cook: 18-22min
*remember to grease each individual muffin cup or you’ll be scraping the cookin muffins out like me*
1. Chop up all of the veggie ingredients and evenly distribute in each muffin cup.
2. Crack all of your eggs and whisk them together in a rather large bowl to avoid splashing.
3. Once whisked, pour just under the rim of each muffin cup.
~ I then did a little stir stir in each muffin cup to mix the egg and veggies ~
4. Place these little egg veggie mixtures into the oven for 18-22 min until the eggs are fully cooked with a nice, crisp, golden top. ( I did 18 because I’m impatient and they were good)
🤤Enjoy anytime: immediately (but cool off for a lil), air tight container 3-4 days in fridge OR freeze after eggs are cooled and they’ll last 3-4 months 🤯
‼️Highly recommend using an air-fryer to reheat them. You’ll get that nice crisp outside and fluffy egg inside.
#cookingideas #lowfodmap #eggrecipes #breakfastvibes #breakfastrecipe #cooking #hellolemon8 #healthylifestyle2023 #foodoflemon8 #foodideas