Ok, so now that we are past the first of the food filled holidays lets try to get back on track before the next round:)
I've been making egg cups for quite sometime because there are so many combinations you can come up with so that you don't get tired of eating the same thing over and over.
Thanks to Whole Foods I decided to use my leftover Kale, Squash, and Cranberry side they sold over T-Day to add to my eggs this time. Added a little salt and pepper….baked at 325 for 25 minutes.
Be creative. You can use all kinds of stuff in your creations: turkey bacon, potatoes, tomatoes, feta cheese, avocado, mushrooms, and much more….
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