As a fellow introvert do you ever have an incongruous thought that you should be more friendly and socially confident? In other words (dare I say it???) more outgoing?
I recently had this odd thought myself standing in my kitchen while baking. As an introvert that abhors conversation early in the morning I quite frequently bulk bake and cook especially during the Back To School Month or as some of us might refer to as WHEN FREEDOM RINGS MONTH. I do this just so I can sleep in a little but but also avoid the conversation of “what is for breakfast mom?” This past weekend I prepared muffins, breakfast burritos, cinnamon rolls, taco cups, and risotto to get ready for Minimal Prep and Talk mornings and a few Out Da Door Dinners. I am blessed with three relatively introverted children and a really introverted husband but somehow they alternate times they want to engage with me when I really don’t care to. To them it can appear they have only talked to one person but I can end up having talked for long periods to 3-4 people. Draining to say the least. Sitting next to each other reading and not speaking or better yet all of us in the house together but in separate rooms is ideal for me.
Anyhoo, I had this thought this past weekend that I should try to do at least some outgoing activities or maybe just one. Like return to the Feed The Introvert blog. It seemed like a safe bet since the odds of actually having to engage with someone is pretty slim to none but at least I tried.
If you are looking for a real recipe I have no doubt this one is going to exasperate you. The pictures alone might give that away. It was a total mid to afterthought that I should share these. I am sure you can relate though. Wherever you fall on the Introvert Scale, we tend to runaway from OverSharers so it is not really our first thought to share our thoughts on much of anything. However, in the spirit of an isolated community scurrying through any social encounter here is a new, but brief post, to fulfill my ever so slight need to be social.
I Don’t Want to Go Out There, There are People Out There Baked Egg Cups-yields 12- perhaps at 400 degrees-very likely for 30 minutes?
You will need:
- approximately 1/2 of red bell pepper
- maybe about 1 cup of hash browns
- possibly two handfuls of fresh spinach
- could have been about 1/4 of a onion
I diced these ingredients and then microwaved them for about two minutes just to soften before baking. Spray a muffin tin with non stick spray and then distribute the vegetables in the bottom of the muffin tin. For my kids I put the vegetables in half of the tins. I also added about a tablespoon of Mexican blend cheese to each cup.
- 10 eggs (I think, I am trying to count the shells in the picture)
- About 3/4 to 1 cup of heavy whipping cream
- Salt and pepper to taste
Whip these puppies up until they are slightly frothy. Erica and I are both trying to be a little more healthier but don’t be scared by the whipping cream. It makes the egg cups almost like mini souffles. And I am sure there is some health guru that is spouting the health benefits of milk fat. (Am I right ?!?!?!?)
Pour the egg mixture over the veggies and cheese and then pop in the oven. This is the part that may irritate you but look to the bright side. If you have to stay in the kitchen to keep checking if these egg cups are done because I don’t exactly remember what temperature or how long I baked them is that so bad if it keeps you from some other social engagement?
You will want to bake these about 30 minutes at maybe 400 degrees. The goal is for the egg cups to float out of the muffin tin, slightly golden brown, and when you insert a knife it comes out clean.
You can eat these puffs of yumminess right away to let them cool, wrap them individually in wax paper and then freeze in a gallon size ziplock bag. You can pull out however you need in a morning and zap in the microwave at about 1 minute per cup or warm in the oven for about 20 minutes. Voila! ~Carissa