When filling cups, pour just below the rim so it doesn't overflow before it sets up.
- 8 all-natural eggs
- 1/2 c. organic milk
- 1/2 c. organic sharp cheddar cheese
- 1/2 tsp. dried basil leaves
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- kalamata olives, optional
Preheat oven to 350F. In medium size bowl, whisk eggs, breaking all yolks. Add rest of ingredients (except the olives) and continue whisking. Spray or brush oil in the muffin tins (24 mini muffins or 12 regular muffins). Pour or ladle egg mixture into muffin tins. If desired, top each muffin with one kalamata olive. Bake till golden brown (about 10-12 minutes for the mini muffins and 17-20 minutes for the regular size). Loosen edges of each “muffin” and dump out. Cool slightly and serve warm. Perfect for a brunch with friends, a snack, or breakfast. I made half with olives for me and half without for Bryan.
Cheddar Basil Omelet Cups
Brussel Sprouts - they're like little, tiny cabbages - slice each in half.
Meanwhile, in 2 separate pans, melt 1 Tbsp. butter and 1 Tbsp. olive oil in each pan over Medium high heat. Add 2 tsp. prepared minced garlic to each.
Add 8 oz. of sliced mushrooms to one pan. Sprinkle with salt and pepper. Reduce heat to low and simmer until golden - about 15-20 minutes.
Add brussel sprouts to second pan, face down. Sprinkle with salt and pepper. Turn pan down to low and simmer until browned - about 20 minutes.
Add a few Tbsp. of shiraz (or your favorite red wine). Simmer for another 5-10 minutes.
Flip brussel sprouts, cover, and cook 5-10 more minutes.
After wine has reduced, add 1/4 c. shredded sharp cheddar cheese. The sharper, the better.
Garlicky Brussel Sprouts - Yum!! Bryan and I both loved them!
Dinner is Served! Bryan had a baked potato while I had a sweet potato.