Thursday, March 14, 2013

Breakfast Cupcakes

CrossFit Kitchen for Kids

by Shirley Brown and Alyssa Dazet
Sweet Cheeks Headquarters


8-9 eggs
2 small tomatoes
1 avocado
1-2 spoonfuls of pre-made salsa
Sprinkle of lime juice
Salt and pepper to taste


  1. Preheat oven to 350 F.
  2. Coat a muffin tin with cooking spray or butter.
  3. Beat eggs, salt, pepper and a bit of water in a bowl until well beaten.
  4. Fill each egg cup 2⁄3 full and bake for 15-17 minutes, until the eggs are firm.
  5. While the eggs are baking, slice the tomatoes into rings, making sure to remove the cores.
  6. Core an avocado and put it into a small bowl. Mash it up with a fork up and add salt, salsa and lime juice.
  7. When the eggs are cooked, remove them from the pan and plate each egg on top of a tomato slice. Top with guacamole frosting.

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