Told you we’d be making more savory cupcakes soon! Today, breakfast. Simple, quick and delicious.
- 12 Small Wonton Wrappers (alternative below)
- 2T Thrive Red & Green Bell Peppers, rehydrated*
- 8T Thrive Whole Egg Powder
- 2T Thrive Ham TVP
- 1T Thrive Freeze Dried Onions
- 1 1/4c Thrive Instant Milk, Prepared
- 1/2c Thrive Freeze Dried Cheddar Cheese, rehydrated
Preheat oven to 350 degrees. Grease a 12 cup muffin tin and fit one wonton wrapper into each cup. In a medium sized bowl, combine eggs and milk. Using an electric mixer, beat on medium speed until very smooth, about 3 minutes. The idea here is to add air into the eggs to make them fluffy. Then add the peppers, egg powder, ham, and onions. Stir well. Pour mixture into wonton cups and top with cheese. Bake at 350 for 20 minutes or until eggs are set and cheese is melted.
If you don’t have wonton wrappers, you can use bread. Remove the crust, then flatten each slice with a rolling pin and fit it into the muffin cup. Toast and eggs in one cute little hand held “cupcake”!
*Rehydrating Thrive Red & Green Bell Peppers: I have found that the best way to rehydrate our peppers is to put them in a small bowl and cover then with water plus one inch. Cover the bowl with a little plastic wrap and microwave them for one minute. Check to see that they are softened; if not, microwave in 30 second increments until they are soft.