This is a photo of the carrot soup I made from scratch using a food52 recipe.
The recipe is rather long so I’ll give a link to it at the bottom of this blog entry.
The egg muffins I believe I posted the recipe for in my Recipes category in the cloud.
Here it is again:
Beat three eggs fluffy.
Add mix-ins: sliced mushrooms, diced red pepper, diced onions, cut tiny broccoli florets, or whatever you’d like.
Pour egg mixture into muffin tin baking pan. You’ll get about 2 to 3 egg muffins.
Heat at 350 degrees for about 15 minutes or possibly only 10 minutes depending on your oven.
Voila: a breakfast food on its own or part of a hearty winter lunch or dinner with the addition of a soup
The carrot soup took me 35 minutes total to create.
Here’s the carrot soup recipe.