Egg Cupcakes

You don't need a plate nor fork! 

Eat them at home or on your way to work! That's the beauty of these! Give them to your kids in the morning on the way to school! Do you have a brunch to attend? Make these & transport them with no problems!
Can you tell I love eggs? haha

RECIPE:

6 eggs

1 potato (chopped small)

1 Jalapeno (diced) *optional

1 Tomato (chopped)

2 slices of onion (diced)

Colby cheese

Salt & Pepper

{Makes about 8 cupcakes} Depending on the eggs you use, you'll get 2 or so extra.

Eggs & potatoes are always a match made in heaven. Play around with your own ingredients.

Pre heat oven at 350.

Heat up a large skillet, add olive oil & potatoes. Cover & cook until tender. This may take a while. Finally add onion & tomato. Cook for another 3 mins. Turn heat off! Set aside!

In a bowl combine eggs, a splash of milk, & a bit of cheese.

Butter about 8 cupcake molds!

Add egg mixture to your skillet & combine.

Begin filling each cupcake mold & top with cheese. If your adding jalapeño remember which ones! Bake for 15 mins. Until golden. Take out of the oven & allow to cool!

Tip: Add anything you want to these, cooking steps are the same!!

Enjoy!!