As a busy mom, I love having something nutritious that I can just quickly grab to eat in the morning, or feed to the baby. And it's a double bonus if it has vegetables in it because let's face it, that's the one thing we don't ever get enough of. These breakfast squares are my absolute favorite! They are so easy to make ahead of time and either freeze or refrigerate for later. I make them ahead for the week so they are ready to go. Then in the morning, I can nourish my brain with little to no effort first thing before having to tackle all the day's ToDo's.
Note: Amounts really depend on how far in advance you're trying to prepare or how many people your serving. For instance if you want to make enough breakfast squares(muffins) for the week then you would use at least 8 eggs. But if you want to make a smaller batch for just a few days you can just use 6 or 7, likewise if you want to make a couple of trays, you can use 12 eggs. If making using the dozen eggs, just double the rest of the ingredients. Also, I use an already divided brownie pan (got it from Pampered Chef) but any regular muffin or cupcake pan would do the trick to. They just won't be squares, but will taste goo no less. =)
2 cups of mixed veggies of your choice (I used broccoli, cauliflower, carrots)
1/2 teaspoon of salt (i used pink Himalayan)
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 drop of hot sauce (just for flavor not spice)
2 tablespoons of salsa sauce (tomatoes, onions, peppers... you know the kind for dipping chips)
coconut oil cooking spray (or any other oil to spray or grease the pan with)
Start by steaming the veggies. You want to make sure they steam long enough for them to mash easily to your pinch or fork, so as to ensure they will also easily mash in baby's mouth.
Preheat the oven to 400F.
Then, in a large bowl, beat the eggs and mix together with the rest of the ingredients.
Mix it really well or throw everything into the blender to ensure proper mixing. Once everything is mixed together, add in the steamed veggies.
Spray the brownie or muffin pan with coconut oil or grease it with your choice of oil.
Pour the egg & veggie mix into the brownie or muffin pan, filling each slot about 3/4 height.
Bake for about 15 minutes at 400F.
When done, let cool for about 5 minutes before removing from the pan. You can eat right away or refrigerate/freeze them for later use.
It's from pampered Chef and I love it for brownies and all kinds of other yummy things like my breakfast squares. Feel free to visit my friend Joan's pampered chef site for more neat kitchen gadgets like this one. Her site is http://new.pamperedchef.com/pws/justjoancooking