I can’t believe this year is almost over. 2014…what will this new year bring?
I can predict one thing: it’ll take me at least a month before I can get used to writing 2014 instead of 2013 when I write the date. I’m always stuck in the previous year..maybe it’s because I don’t like change.
But what I really want to know is if anyone has any New Years resolutions? Mine has been to floss everyday. But I have made this resolution for the last 5 years, and I’m still struggling with it.
Or is your guys’ New Years resolution to eat healthier, or go to the gym? This may be the reason I avoid going to the gym at all costs in January. I know it’s going to be PACKED.
But if you’ll be spending your New Years drinking it up, I’ve got a perfect hangover breakfast for you. Eggs are one of the best foods to help with a hangover, and very tasty too. Not that I’m condoning everyone to get wasted. I’m just trying to help with the inevitable.
I made this breakfast hangover free, and I can assure you, it’s still tasty. If you can’t eat all 12 of them at once, it can serve as a quick breakfast for the next morning. Make ahead breakfast, I love it!
These bell pepper and egg muffins are the perfect grab and go breakfast. Busy mornings are made way easier with this recipe.
- 12 large eggs
- 2 tsp seasoning salt
- 2 cups cheddar cheese, shredded
- 6 small bell peppers, cut into cubes
Preheat the oven to 375˚F. Line a muffin pans with paper liners and spray the inside with cooking spray.
In a large bowl, mix together the eggs, seasoning salt and 1 cup of cheese.
Layer the bottom of the prepared muffin pan with some bell peppers. Pour the egg mixture into the muffin cups. Sprinkle the tops with the remaining cheese.
Bake for 25-30 minutes, or until muffins have risen and are slightly browned.