Breakfast RollupsHam, cubed1 tablespoon olive oilBunch of green onions, chopped2 cups frozen hash browns, thawed8 eggs1/2 cup salsa, optionalSalt and pepper 1 Cup shredded cheddar cheeseWhole grain flour tortillasIn a skillet, add olive oil, cubed ham, chopped green onions and hash browns. Cook until potatoes are browned. Meanwhile while potatoes are cooking crack eggs in bowl. Season with salt and pepper and add salsa if desired. Stir cheese into eggs. Take potatoes out of skillet and set aside. Add egg mixture to skillet and stir and cook until done. In a tortilla spoon potato mixture and top with eggs. Roll up and wrap in wax paper or tin foil. Continue with the remaining eggs and tortillas. Place each wrapped tortilla in freezer bag. For breakfast, unwrap and warm several minutes.
Egg Cupcakes3 Tablespoons butter2 cups mushrooms, sliced2 Cups broccoli flowerets2 Tablespoons olive oil1 Cup cheese, grated Salt and pepper 9 large eggs *You can use any type of vegetables or ham, etc. you would like for these.Preheat oven 350. Grease cupcake tins. In skillet melt butter and sauté mushrooms. Chop mushrooms and steam broccoli 5-7 minutes. In bowl add broccoli and olive oil and mash with a fork until chunky. Add mushrooms and grated cheese. Season with salt and pepper. Fill each cupcake half full with mixture. In bowl beat eggs and a splash of water until light and fluffy. Season. Pour over vegetables in cupcake tins. Bake 10 minutes. Serve immediately or wrap each cupcake in plastic wrap and store in refrigerate or freezer. Warm up in microwave when ready to eat.