Sunday Baked Eggs- Your way!

The best days of fall are Sunday mornings home with no intention of rushing out the door for work, school, meetings, appointments, or errands. Fall is a time to slow down and catch up on the little things that make our souls sing. If you can't tell fall is my favorite season! ;) I always use fall as my new year, my time to renew, refocus, and find time for self-care. Which I neglect quite often through most of the year! But one of my favorite things is to play in the kitchen most of the day on Sundays. There is nothing better than football on and truckin away in the kitchen with new ideas and new recipes in hopes for a blog post to come out of it!My kiddos love the kitchen I can't keep them out of it whether it's raiding the cabinets and refrigerator or to help me prep, stir, or cook. So this Sunday I decided to dig back in the cabinets and pull out the Le Creuset souffle cups and let the kids make their own baked eggs. So we ran out to the garden to gather some herbs and tomatoes, an onion, and then dug through the fridge for some aged gouda and oyster mushrooms. My eldest chopped them up and set little piles out on a cutting board so everyone could build their own.I think they came out perfect! And everyone got to be apart of the process (even the hubs helped with the dishes! Winning!) and put in what they wanted for each! Super easy, fast, and you can even get some help in the kitchen! I think the baby was the happiest, she had her hands in the whole thing trying to get them down as fast as she could! Success!! (She is my biggest food though) ;)So here ya go all the details and everything you need. This would even be perfect for a weekday night if you've got sports, kids events, or nightly adult responsibilities and dinner seems to be the biggest drag for the day! Remember you can use your favorite ingredients to make your own special baked eggsIngredients: (Serves 4-5 people)

• 1-2 eggs per souffle dish (depending on how big your cups are)
• 6-8 cherry or smaller tomatoes diced
• 1 oyster mushroom chopped
• 1 Tbsp fresh chopped chives
• 1 Tbsp fresh chopped rosemary
• 1/4 small onion chopped
• 2 Tbsp aged gouda chopped into chunks
• Salt and pepper
• Olive oil or coconut oil spray

Directions:

1. Place souffle cups on a baking tray and then spray the inside of the souffle cups.
2. Break 1-2 eggs into each cup, add a pinch of salt and pepper
3. Add your favorite ingredients to build your own
4. Bake at 350 degrees for 17 minutes.
5. Eat them out of the cups or spoon on to a plate!