Happy Thursday Everyone!
We are over half way through the first week of school and I am very happy to report that Shelby is absolutely loving 5th grade! It is still very early to get my hopes up that this love will continue but I am hopeful. She has always enjoyed school but I know that her struggles with math with rear their ugly heads sooner than later. Any parent knows just how hard it is to watch your child struggle with anything! I myself stink at math and dread math homework time just as much as Shelby does. I am trying to go into it with a positive attitude though (trying). I have already discussed the option of hiring a tutor with my husband as we both could use one ourselves 🙂
This morning I got up just a little bit early to make some baked eggs for breakfast. Such a simple way to cook eggs while running around getting ready for school and the day. Just prepare, set timer, and forget until done. Serve them up with some toast and you have a healthy, easy, tummy filling breakfast for everyone.
Pre-heat your oven to 350°.
Spray muffin tin with non-stick cooking spray (generously).
Crack eggs (however many you want) into the muffin tin.
Put into oven and set timer for 17 minutes. Cook longer or shorter depending on how stiff you prefer your yolks.
After baking, remove from muffin tin and serve with anything you like with your eggs. This is also a great way to make eggs for breakfast sandwiches! Such and easy no fuss way to get the perfect round egg without the need for flipping in the frying pan.
TBT … Shelby and I in Austin 2012 🙂 What a nice weekend we had together 🙂
Have a great Thursday … come back for some new posts coming soon!!