For a third year successful year I have headed up our annual Elf on the Shelf Photo Contest. Thanks to all who participated in 2014. Each year just gets better and better! Thanks for the laughs, great ideas and good old-fashioned fun!
I want to offer HUGE thanks once again to this years co-sponsors
Without their help this I would not be able to continue to offer prizes year after year.
Ladies its been a blast!
And without further ado here are the 2014 winners!
Grand Prize of a $20 iTunes gift card is………..
Runners Up winning a $10 iTunes gift card each are……..
We would love to have your join us next year!
Christmas morning at our house is exciting, fun but also…..chaotic! This may be your house too. So the last thing I want to do is spend a ton of time in the kitchen. However I would like us to have a special Christmas breakfast sans boxes of artificially sweet cereal boxes strewn across the countertop.
Here is a yummy, simple and gluten free Egg Cup Breakfast. I made ours vegetable style but you could easily add bacon or ham to the bottom of your cups!
Let me know if you try them. Merry Christmas!
Vegetarian Egg Cups (this made 8 individual egg cups)
3-4 mini sweet peppers (chopped)
1/4 cup spinach and arugula mix (chopped)
1 frozen crushed garlic cube (I used Dorot brand) cut into 8 pieces
Cheddar cheese (amount to your liking per egg cup)
* you will need a cupcake pan, obviously this wasn’t a problem in my house 😉
Spray the bottom of each cup with cooking spay (no liners needed) Add chopped mini peppers, chopped spinach/arugula and 1/8 of the garlic cube to each cup. Add cheese over the veggies. Crack an egg into each cup atop the veggies and cheese.
Add veggies, then add cheese, then an egg on top!
Bake at 350 for 18-20 minutes until the whites are cooked and the egg yolk is to your liking. Pop them out and enjoy! Can be served as is, with toast or add some salsa!